
綠竹筍雞湯

93c煮80分鐘即可.出來的湯清,筍香滿滿.咬ㄧ口筍子,不加鹽,嚐口筍子甜度仍在.雞骨邊的肉,居然還很嫩甜...

80分

4人

100+
主要食材
綠竹筍
5
隻
雞骨架
2
付
水
1500
cc
米酒
30
cc
1
50℃ / 10分鐘
雞骨架,泡在溫鹽水中,去除雜質.這讓待會熬湯時,湯會清澈,此步驟類似先用讓水燙過.去雜質.
電火鍋

2
93℃ / 80分鐘.

電火鍋

烹煮
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100+