柿饼鸡汤 ~ Dried Persimmon chicken soup

 

 

 

食谱取自 ： 名食谱，第79期

 

柿饼鸡汤

 

材料：
甘榜鸡/土鸡  500g
干柿饼  2个 ( 切半）
红枣 10g
北芪 / 黄耆  10g
当归  4片
枸杞  10g
沸水  600ml

调味料：

盐  1小匙

 

做法 ：

1。将土鸡洗净后切块，用沸水灼烫过，捞起，沥干水份。

2。把鸡肉放入炖盅里，加入其余材料和沸水，上盖。

3。盛入预热蒸炉，盖上。大火炖制2小时，加入盐调味即可。

 

Recipe source : Famous Cuisine @ No.79

 

Dried Persimmon chicken soup

Ingredients :

Kampong chicken / free range chicken 500g
2 nos dried persimmon  ( halved )
red dates 10g
“ Bei Qi “ / “ Huang Qi “  10g
“ Dang Gui “   4 slices
wolfberries  4 slices
boiling water 600ml

Seasoning :
salt  1/2tsp

 

Method :

1. Rinse chicken and cut into pieces , blanch in boiling water . Dish out and drain well .

2. In a double boiler , add in chicken pieces and with the rest of the ingredients and boiling water . Covered .

3. Double boil over hot boiling water at high heat for 2 hours , season with salt and serve .