💖 𝙈𝙞𝙡𝙠𝙮 𝙏𝙝𝙞𝙘𝙠 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝘽𝙧𝙤𝙩𝙝 𝙬𝙞𝙩𝙝 𝙁𝙞𝙨𝙝 𝙈𝙖𝙬

6年前去食飯請教咗一個廚師點樣煲咁好飲嘅雞湯，然後當年我即刻寫咗個食譜出嚟😌但係原來一直冇整過片😂然後我解釋咗俾我姐姐聽好多次個步驟佢都唔明，所以我決定剪條片俾佢睇🫠

材料簡單但！中間隔走材料再炒呢個步驟，講真都幾麻煩🥺不過咁樣做又真係好飲好多🧡將湯料白鑊炒乾，再到番啲湯入去煲，先會濃😆

▶️發花膠我每次都係用呢個快速方法🫶🏻花膠我向大澳買！平靚正😌 煮之前一晚開始浸，煮當日的早上煲一煲佢，再浸一個下午就得～個人覺得比蒸發快捷，而且效果沒有很大分別～

▶️雞湯連皮煲係一定會有好多油向面！飲之前盡量隔走佢就得！唔連皮煲係無咁香架😆

▶️湯渣煲完第一次可以立刻再倒入滾水，煲15分鐘，就會有清雞湯，可以攞嚟放冰格之後煮麵或者就咁飲都仲係好好飲！

材料: (6碗)
雞 1隻
雞腳 8隻
瘦肉 500g
金華火腿 100g
花膠 6-8條
水 3000ml
Optional: 淮山，圓肉，杞子(後落）

做法:
1) 花膠清水浸1晚，之後用薑加小小米酒，煮一煲滾水，再放入花膠，蓋上煲蓋，中火滾約2分鐘左右關火，花膠繼續蓋上蓋浸半日
2) 雞一開四，凍水落雞、雞腳、金華火腿和瘦肉汆水
3) 鍋中加入水、雞、雞腳、金華火腿和瘦肉，大火滾5分鐘後轉小火煲1.5-2小時
4) 把所有湯渣拿出，盡量壓走水份！白鑊(即係不用下油)把湯渣炒至乾身和散開晒，約10分鐘！灒入之前煲滾了既雞湯，要加入花膠，煲多20分鐘即成！
5) 可隔走所有湯渣，再用湯渣加入滾水成清雞湯～

Ingredients (6 bowls)

• Chicken 1 whole
• Chicken feet 8
• Lean pork 500 g
• Jinhua ham 100 g
• Fish maw 6–8 strips
• Water 3000 ml
• Optional: Chinese yam, lotus seeds, goji berries (add later)

Method
1) Soak fish maw overnight. Next day, add ginger + a little rice wine, boil, then simmer ~2 min. Turn off heat, keep covered ~half a day.
2) Cut chicken into quarters; blanch chicken, feet, Jinhua ham, and pork with cold water.
3) Simmer in a pot with water, chicken, feet, ham, and pork: boil 5 min, then low heat 1.5–2 hours.
4) Remove solids; stir-fry solids in a dry wok ~10 min. Add back hot boiled chicken broth, then add fish maw and simmer ~20 min.
5) Optional: strain solids out to make clear chicken broth (use solids again with boiling water if desired).