, i5 G6 Q7 X! S {2 H調味料: + z2 k9 P. `9 z4 F5.39.217.76鹽......1/3 茶匙或適量 d5 r8 b _4 y. W2 h1 [ 5 ?6 t5 x h% ^; R- F# z烹飪過程 :公仔箱論壇0 D% [- f+ j8 a/ @( _
01.將水煮開後，加入老母雞，上蓋，用中火煲20分鐘。之後，將雞油拿掉。 ( S* L) N( a, J/ M( P3 V公仔箱論壇02.將材料B洗淨，倒入上湯內；上蓋，開大火煮滾後，再轉小火煲至少2小時。 5 d- _& c9 W5 d g3 V+ U7 ~ hTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。03.在最後數分鐘，嚐試一下味道，若覺不 ，加入鹽同煲1分鐘即可。, n8 k1 i' A9 V/ B# M
公仔箱論壇. s! q3 J: ~' l' |0 A6 K b% W$ a Ingredients A : 1 s1 ^% B3 Q1 @6 B# j1 old hen, skin removedtvb now,tvbnow,bttvb9 O, C8 y% m, {' _0 g* ?8 [5 D
2300ml water ( u$ Y, R/ J& q( z& u: mtvb now,tvbnow,bttvb* d$ Y1 |6 y6 N3 m4 a Ingredients B : / Z' s. m, K% M! J+ i公仔箱論壇6 dried Chinese mushrooms (choose the big ones, soak them for at least 5 hours until soften)TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。' P6 z& M$ }3 N" |" ~% y( O
1 sea conch ) ~6 d: n) y( ^3 m* c+ h8 YTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。100g hai zhutvb now,tvbnow,bttvb6 O8 E9 B& ~: ~2 v
6 big scallops 1 F& u n2 M" O+ btvb now,tvbnow,bttvb10 red dates 5 ~( J5 Z2 n% h( I. _5.39.217.76 % ]' t: R6 [% L7 u6 H6 j8 U公仔箱論壇Seasoning:) c+ f3 C$ v8 s% N, A! f
1/3 tsp salt or as required7 u- Z, M6 T: S3 L- x- n
8 _" g2 M8 G- v/ A! @2 ?! ?Method: 4 F7 n# u1 r8 f: _tvb now,tvbnow,bttvb01. Bring water to boil, add the old hen, cover and boil for 20 minutes over medium heat. Skim off any surface chicken fat. # w! y4 K0 i. a4 e) v& v1 e02. Wash ingredients B and pour them into the chicken stock. Cover andbring to boil on a strong flame. Upon boiling, lower the heat andsimmer for at least 2 hours.TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。% s( g+ q( k8 q3 e4 \# \% v6 Y
03. A few minutes before turning off the heat, try its taste. If thesoup is not salty enough, season with salt and continue to boil for anextra minute. 3 `. I% ]: t' T* X) ftvb now,tvbnow,bttvbtvb now,tvbnow,bttvb3 y8 f) l. G; p' c
