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越南雞絲河

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已發布 Admin in 肉類菜式 雞肉 粉麵飯
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說明

越南雞絲河

材料 (二人分量)

雞髀︰ 2隻
雞腳︰ 200克
豬骨︰ 200克
薑︰ 1片
大洋葱(用明火燒後切成 4件)︰ 1個

河粉
洋葱(薄切)︰ 1個
鹽︰ 1茶匙
魚露︰ 1湯匙
即磨黑胡椒︰ 1/2茶匙
河粉(已煮)︰ 300克

做法
1.將雞髀、雞腳及豬骨於滾水煲 5分鐘汆水。抹乾。
2.將以上材料加入薑片、已燒過的洋葱和 4碗水,以高火煮十分鐘,然後以低火焗 50分鐘。當雞肉近九成熟時,取出拆絲,待用。雞骨放回湯內再煮 5分鐘,以鹽調味。
3.將洋葱片、魚露及黑椒放進碗底,放上河粉,雞絲放面。倒下滾湯,上桌。

貼士 
1.吃時可隨意加入切碎芫荽或唐芹。
2.食材費用︰$110
3.烹調時間︰ 80分鐘

NGREDIENTS
For the soup
2pc boned chicken thigh
200g chicken feet
200g pork bones
1slice ginger
1big onion(roasted and cut into 4)

For the noodles
1medium onion(sliced very thin)
1tsp salt
1tbsp fish sauce
1/2tsp freshly ground black pepper
300g rice noodles(blanched)

STEP
1. Blanch chicken thigh, chicken feet and pork bones in boiling water for 5 mins. Drain.
2. Boil the above ingredients in water with ginger and roasted onion for 10 mins in high fire and then simmer in low fire for 50 mins. Take out the chicken thigh when 90% cooked and shred, but return the chicken bone and boil for another 5 mins. Season with salt.
3. Arrange the onion slices in the bottom of a bowl with fish sauce and black pepper. Add noodles, top with shredded chicken meat. Pour in the boiling soup and serve.

TIPS
Can add chopped parsley or Chinese celery if desired.

 

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