材料 Ingredients
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做法
| 1. | 雞肉剁成小塊 (你可叫你的肉商代剁)。枸杞用水沖洗後濾乾。 |
| 2. | 燒開 2/3鍋的水。將雞放進滾水內燙3分鐘﹐水要蓋過雞。倒掉熱水﹐撈出雞用冷水沖洗乾淨。 |
| 3. | 將雞放回鍋裡加8杯水大火煮滾﹐將浮在湯上的渣滓撇掉。 |
| 4. | 加入枸杞，薑片，酒和鹽調味。將湯煮滾後加蓋轉最小火煮 35分鐘。 |
| 5. | 將浮在湯上面的雞油撇掉。 |
| 6. | 加入蛤蜊，加蓋用中火煮到蛤蜊打開，約2分鐘。丟棄沒有開的蛤蜊。 |
PROCEDURE
| 1. | Cut the chicken into small pieces (You can ask your butcher to do so) . Rinse and drain the wolfberries. |
| 2. | Boil a 2/3 pot of water. . Place the chicken into the boiling water for 3 minutes, the water needs to be over the chicken. Take out the chicken and discard the water. Wash the chicken roughly. |
| 3. | Return the chicken to the pot and add 8 cups of water. Bring the mixture to a boil. Skim off the foams on top of the soup. |
| 4. | Add the wolfberries, ginger slices, wine and salt. Let the soup boil again then cover and cook over the lowest heat for 35 minutes. |
| 5. | Skim off the grease on top of the soup. |
| 6. | Add the clams. Cover and cook over medium heat until the clams are open, approx. 2 minutes. Discard any unopened clams. |
最後更新 (Last Update): 12/09/2015
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