材料 Ingredients
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做法
| 1. | 燒開2/3鍋的水。將雞和雞爪放進滾水內燙3分鐘﹐水要蓋過雞。倒掉熱水﹐撈出雞和雞爪用冷水沖洗乾淨。 |
| 2. | 將雞和雞爪放回鍋裡加12杯水煮滾後將浮在湯上的渣滓撇掉。 |
| 3. | 加入枸杞，薑片，蔥和酒。加蓋後轉成最小火煮 1個小時。 |
| 4. | 煮好的雞湯冷透後放進冰箱過夜，隔天將表面凝結的肥油撇掉。 |
| 5. | 捨棄雞和雞爪。雞湯過濾雜質後裝瓶放進冰箱冷藏。若短期內不使用可以裝在製冰盒內冷凍。 |
Procedure
| 1. | Boil a 2/3-full pot of water. Place the chicken and chicken feet into the boiling water for 3 minutes. The water needs to be covering the chicken. Take out the chicken and chicken feet, and discard the water. Wash the chicken and chicken feet roughly. |
| 2. | Place the chicken and chicken feet back into the pot and add 12 cups of water. Bring the water to a boil. Skim off the foam at the surface of the soup. |
| 3. | Add the wolfberries, ginger slices, scallions and wine. Turn the heat to low, cover and simmer for 1 hour. |
| 4. | Store the chicken soup in a fridge overnight. Skim off the solid fat on top of the soup. |
| 5. | Discard the chicken and chicken feet. Filter and bottle the soup. Store it in a fridge. If you don't use the stock in the near future, store them in an ice cube box in a freezer. |
最後更新 (Last Update): 08/18/2013
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