🍁𝙂𝙤𝙡𝙙𝙚𝙣 𝙥𝙪𝙢𝙥𝙠𝙞𝙣 𝙬𝙞𝙩𝙝 𝙘𝙝𝙚𝙨𝙩𝙣𝙪𝙩, 𝙘𝙤𝙧𝙣 𝙖𝙣𝙙 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 𝙨𝙤𝙪𝙥
每年秋天都會煲🌰超簡單整到黃金湯底☺️名義上過咗中秋節已經踏入秋天的一半🤣但係而家仲係勁熱🫠雖然天氣熱，但其實「秋燥」已經到咗，好容易覺得口乾同皮膚緊繃！推介大家可以煲呢個秋天每年都會煲嘅湯水！🧡湯底金黃濃郁，口感綿密😻超級滋潤嘅家常湯水，新手都可以輕易做到！
▶️煲出金黃湯底嘅秘訣：將一部分南瓜蒸熟後打成泥，最後先放回湯裏！咁樣湯色金黃，口感仲會更加順滑甘甜！
▶️雞件同雞腳記得要先飛水，咁煲出嚟嘅湯水先會清爽唔油膩～最後15分鐘先加入雞，啲雞會更加滑✌🏻
材料: (2-3人用)
雞件 1/2隻
雞腳 8隻
南瓜 1/2個
甘筍 1條
粟米 1條
栗子 8-10粒
淮山 50g
紅棗 6-8粒 (去核)
水 2.5-3L
鹽 適量
做法:
1) 雞件及雞腳洗淨，冷水下鍋飛水去除血水及雜質，撈起沖洗乾淨備用
2) 甘筍、粟米切塊；紅棗去核；淮山及栗子沖洗備用
3) 南瓜切薄片蒸熟，大約20分鐘，然後用叉壓成南瓜泥
4) 湯煲加足量水，放入雞腳、甘筍、粟米、栗子、淮山同紅棗，大火滾起後轉細火煲45分鐘！
5) 倒入打爛嘅南瓜泥攪勻，和雞件再煲15分鐘，最後加入少許鹽調味即成！
Ingredients: (2-3)
Half chicken
Chicken feet 8
Pumpkin 1/2
Carrot 1
Corn 1
Chestnuts 8-10
Dried Chinese yam 50g
Red dates 6-8 (pitted)
Water 2.5-3L
Salt
Instructions:
- Rinse the chicken and chicken feet. Blanch in cold water to remove blood and impurities, then drain and set aside.
- Cut the carrot and corn into chunks. Pit the red dates. Rinse the Chinese yam and chestnuts.
- Thinly slice the pumpkin and steam for about 20 minutes, then mash into a smooth puree with a fork.
- Add water to a soup pot, bring to a boil with the chicken feet, carrot, corn, chestnuts, Chinese yam, and red dates, then simmer on low heat for 45 minutes.
- Stir in the pumpkin puree and add the chicken pieces. Simmer for another 15 minutes, then season with salt to taste!
