家常湯麵 Home Flavor Noodle Soup

材料 Ingredients

乾麵 Dried noodles 1 磅 lb (450g) 白菜 Napa cabbage 1 磅 lb (450g) 胡蘿蔔(切薄片) Carrot (thin slice) 1/4 磅 lb (113g) 黑木耳(小) Wood ear Fungus (small) 1/3 杯 cup 荷蘭豆 Snow pea 1/3 杯 cup 蔥(切小段) Scallion (small segment) 2 支 stalk 雞胸肉(切薄片) Chicken breast (thin slice) 2/3 磅 lb (300g) 基本醃料(濃) Basic marinade (dark) 2 份 portion 蛋(打散) Egg (beaten) 2 個 ea 食用油 Cooking oil 2+1 大匙 Tbs 水 Water 8 杯 cup 鹽 Salt 1+1 小匙 tsp 醬油 Soy sauce 1 大匙 Tbs 味霖 Mirin 1 大匙 Tbs 白胡椒 White pepper 1/4 小匙 tsp

做法

1.	雞肉與基本醃料(濃)拌勻醃15分鐘。
2.	在湯鍋內加熱2大匙油，加入蔥段用小火煎香。再加入白菜，黑木耳，1小匙鹽和1/4小匙白胡椒用中火炒到白菜開始變軟。
3.	加入8杯水，加蓋用大火燒滾。
4.	加入麵條，胡蘿蔔，1小匙鹽，1大匙醬油和1大匙味霖，依照包裝指示將麵條煮熟。將浮在湯上的渣滓泡沫撇掉
5.	煮麵的同時，將蛋用1大匙油煎成蛋皮。蛋皮切成粗條。
6.	在最後三分鐘時，加入雞肉片攪散煮熟。最後30拌入荷蘭豆。
7.	撈出煮熟的麵置於碗中，上面放些雞肉，白菜，木耳，荷蘭豆，紅蘿蔔和蛋絲。最後淋上湯汁即可。

PROCEDURE

1.	Mix the chicken with the Basic Marinade (Dark) and marinate for 15 minutes.
2.	Heat 2 tbs. of oil in a soup pot. Add the scallion and pan fry in low heat until aromatic. Add the cabbage, wood ear fungus, 1 tsp. of salt and 1/4 tsp. of white pepper. Sauté in medium heat until the cabbage is getting soft.
3.	Add 8 cups of water. Cover and cook in high heat until the soup is boiling.
4.	Add the dried noodles, carrot, 1 tsp. of salt, 1 tbs. of soy sauce and 1 tbs. of mirin. Follow the package instruction to cook the noodles. Skim off the foam at the surface of the soup.
5.	While the noodles are cooking, Pan fry the egg with 1 tbs. of oil into a thin layer. Cut the layer into thick strips.
6.	At the last three minutes of the noodle cooking time, add the chicken and stir. Stir in the snow peas at the last 30 seconds.
7.	Place the noodles in a bowl. Top the noodles with chicken, Napa cabbage, wood ear fungus, snow peas, carrot and egg strips. Pour the soup over the noodles into the bowl.

最後更新 (Last Update): 09/08/2020
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