🦆𝙒𝙞𝙣𝙩𝙚𝙧 𝙢𝙚𝙡𝙤𝙣 𝙧𝙤𝙖𝙨𝙩𝙚𝙙 𝙙𝙪𝙘𝙠 𝙧𝙞𝙘𝙚 𝙞𝙣 𝙨𝙤𝙪𝙥
My summer comfort soup❣️成個湯底都勁好飲，充滿咗鴨油香同陳皮味😍大大大推介嘅一個食譜～特別係比鍾意食湯飯嘅你！夏天用呢個湯，加埋冬瓜同埋菇，一啲都唔會覺得油膩～解暑湯飯🩵🩵🩵
➡️今次買咗半隻燒鴨$70，差唔多可以煲到四碗湯飯😚
➡️夜香花落咗個味會好似冬瓜盅嘅味道，更加香更加好食，但係如果真係搵唔到，可以唔落～～
材料: (4碗)
白飯 3碗
雞湯 800ml
水 400ml
燒鴨 半隻
陳皮 1塊
冬瓜 半片
草菇 8粒
夜香花 2湯匙
胡椒粉 少許
做法:
1. 記住先煲白飯～大約1.5-2米杯煲飯都Ok
2. 冬瓜去皮切粒，草菇切一半，燒鴨將多肉嘅位置切細粒，比較少肉同多骨嘅就留起原塊！
3. 陳皮浸淋，用刀背刮去陳皮囊，切條備用！
4. 熱鍋下油，鮮爆香燒鴨骨，然後倒入雞湯和水，再加入冬菇，草菇和陳皮，中火煮15分鐘！
5. 再加入燒鴨粒，夜香花，繼續煮多5分鐘，最後倒入白飯攪拌均勻，再加多少少胡椒粉即成
### Ingredients (4 bowls)
– White rice: 3 bowls
– Chicken stock: 800 ml
– Water: 400 ml
– Roast duck: 1/2
– Dried tangerine peel: 1 piece
– Winter melon: 1/2
– Straw/grass mushrooms: 8
– Night-blooming jasmine flowers: 2 tbsp
– Black pepper: a little
### Steps
1. Cook the rice first (about 1.5–2 rice cups is OK).
2. Cut winter melon into cubes; halve mushrooms. Chop the duck meatier parts small; keep bone-heavy parts bigger.
3. Soak tangerine peel, scrape off the white pith, slice into strips.
4. Stir-fry duck bones in oil, add stock + water, then add winter melon, mushrooms, and tangerine peel. Simmer 15 min.
5. Add duck pieces + night-blooming jasmine flowers, cook 5 min. Stir in cooked rice and season with black pepper.
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