上海嫩雞香菇煨麵 中式食譜

𝘾𝙝𝙞𝙣𝙚𝙨𝙚 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 𝙨𝙤𝙪𝙥 𝙬𝙞𝙩𝙝 𝙣𝙤𝙤𝙙𝙡𝙚𝙨

今次自己整咗一個好簡單嘅雞湯底！主要係俾小朋友食感覺會健康過用包裝雞湯煮☺️前排唔係好舒服就整咗呢個簡單嘅麵食做一餐🩷有肉有菜又有湯的comfort food🥹

▶️如果嫌整雞湯麻煩可以直接用包裝雞湯，再將雞肉粒切碎擺入去煮就得～

▶️上海麵一定要預先用滾水煮熟，之後過冷河洗一洗走啲粉，如果直接放入湯煮會非常容易黐埋一齊

材料: (2人用)
上海麵 2個
雞髀 2隻
小棠菜 100g
蘑菇/本菇 100g
牛奶 100ml
鹽 適量
滾水 1000ml

做法:

1. 雞髀加入少少鹽醃一醃，小棠菜切碎，蘑菇切片！
2. 熱鍋下油，加入雞髀煎香兩面，之後倒入滾水，小心熱水！繼續用中細火煮20至30分鐘
3. 上海麵加入滾水煮熟之後，倒在凍水中過冷河，備用
4. 把雞髀拿出來，等到降溫之後把雞肉撕出來，同一時間把菜和蘑菇加入雞湯中煮熟，然後再加入雞肉和牛奶，用細火煮多5分鐘，之後加入上海麵即成，可視乎需要加入少許鹽調味！

Ingredients: (Serves 2)

• 2 Shanghai noodles
• 2 chicken thighs
• 100g bok choy
• 100g mushrooms
• 100ml milk
• Salt to taste
• 1000ml boiling water

Instructions:

1. Marinate the chicken thighs with a little salt. Chop the bok choy and slice the mushrooms.
2. Heat oil in a pan and sear the chicken thighs until golden on both sides. Carefully pour in the boiling water! Continue to simmer on medium-low heat for 20 to 30 minutes.
3. Cook the Shanghai noodles in boiling water until done, then transfer them to cold water to cool and set aside.
4. Remove the chicken thighs, let them cool, then shred the meat. At the same time, add the bok choy and mushrooms to the chicken broth to cook. Afterward, add the shredded chicken and milk, and simmer for an additional 5 minutes. Finally, add the Shanghai noodles and adjust the seasoning with a little salt if needed!