𝘾𝙧𝙚𝙖𝙢𝙮 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 𝙢𝙪𝙨𝙝𝙧𝙤𝙤𝙢 𝙨𝙤𝙪𝙥

Xmas cooking idea🎄冬天就好想飲酥皮湯！今次整呢個蘑菇雞肉酥皮湯全家都啱飲😽 聖誕大餐做餐湯都非常之適合～^_^

▶️雞胸肉粒可以盡量切細一啲！可以快啲煎熟💕

▶️最後留返一半完整的蘑菇及雞肉粒放入湯就會比較有口感！

▶️急凍酥皮響超級市場可以買到，解凍之後碌成薄片就可以😗

材料: (2人用)
蘑菇 250g
雞胸肉 200g
洋蔥 半個
蒜蓉 1湯匙
牛油 20g
雞湯 700ml
忌廉 200ml
海鹽 適量
黑椒 適量
急凍酥皮 2片
雞蛋 1隻

做法:

1. 雞胸肉切細粒，之後加入鹽和黑椒！洋蔥切粒，蘑菇切片
2. 熱鍋下牛油，加入雞胸肉炒至金黃色，拿起備用！同一個鍋再加入蒜蓉和洋蔥粒炒2分鐘，然後再加入蘑菇炒1分鐘！之後倒入雞湯，上蓋中火煮15分鐘！先拿起一半蘑菇，然後加入一半雞胸肉！
3. 熄火！用手動攪拌器把所有材料打碎！之後重新開火，轉小火加入忌廉、餘下的一半蘑菇和雞胸肉，煮5分鐘後加入海鹽和黑椒調味！
   4.把湯倒入焗兜中，然後碗邊掃上雞蛋液，上面鋪上酥皮！200度焗10分鐘即成

Ingredients (Serves 2)

• 250g mushrooms
• 200g chicken breast
• ½ onion
• 1 tbsp minced garlic
• 20g butter
• 700ml chicken broth
• 200ml cream
• Sea salt and black pepper to taste
• 2 sheets frozen puff pastry
• 1 egg

Instructions

1. Dice chicken, season with salt and pepper. Chop onion and slice mushrooms.
2. Melt butter in a pan, sauté chicken until golden, then set aside. Sauté garlic and onion for 2 mins, add mushrooms for 1 min. Pour in broth, cover, and simmer for 15 mins. Reserve half the mushrooms and chicken.
3. Puree the mixture with a hand blender. Return to heat, add cream, remaining mushrooms, and chicken. Cook for 5 mins, season.
4. Pour soup into a baking dish, brush edges with egg, and cover with pastry. Bake at 200°C (392°F) for 10 mins. Enjoy!

betiskitchen湯水 #betiskitchen西式 #betiskitchen雞

酥皮雞肉蘑菇湯 #chickenmushroomsoup