材料 Ingredients
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做法
| 1. | 胡蘿蔔和青菜洗乾淨後切成小塊。洋蔥去皮也切成小塊。 |
| 2. | 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。 |
| 3. | 將雞，雞爪，洋蔥，胡蘿蔔，芹菜放進鍋裡加12杯水煮滾後將浮在湯上的渣滓撇掉。 |
| 4. | 加入巴西利，百里香，月桂葉和黑胡椒。加蓋後轉成最小火煮 5個小時。 |
| 5. | 捨棄雞和雞爪。把湯經由濾网倒進一大盆內。用大湯匙壓擠留在濾网內的蔬菜成泥狀後流入湯內。 |
| 6. | 等雞湯冷透後放進冰箱過夜。隔天將表面凝結的肥油撇掉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. | Wash the carrots and celery and cut them into small chunks. Peel the onion and also cut it into small chunks. |
| 2. | 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. Rinse the chicken and chicken feet roughly. |
| 3. | Place the chicken, chicken feet, onion, carrots and celery 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. |
| 4. | Add the parsley, thyme, bay leaves and peppercorns. Turn the heat to low, cover and simmer for 5 hour. |
| 5. | Discard the hen and chicken feet. Strain the soup through a sieve. Using the ladle to press the vegetables in the sieve and squeeze out as much juice as you can. |
| 6. | Store the chicken soup in a fridge overnight. Skim off the solid fat on top of the soup and bottle the soup. Store it in a fridge. If not using the stock in the near future, store it in an ice cube box in a freezer. |
最後更新 (Last Update): 01/16/2014
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