瑤柱香菇雞粥 Cantonese Congee with Dried Scallop, Shiitake Mushroom & Chicken

材料 Ingredients

廣東粥底 Cantonese Congee Base 1 份 portion 干貝(中) Dried Scallop (medium) 10 粒 ea 香菇(中) Shiitake mushroom (medium) 5 朵 ea 無骨無皮雞腿肉 Boneless skinless chicken thigh 1/2 磅 lb (225g) 薑片 Ginger slice 3 片 slice 基本醃料(濃) Basic marinade (dark) 1 份 portion 鹽 salt 1/2 小匙 tsp 白胡椒 White pepper 1/4 小匙 tsp 蔥花 Minced Onion 2 大匙 Tbs

做法

1.	依照 干貝處理 將干貝蒸軟並撕成粗絲。保留蒸干貝的水。
2.	準備 廣東粥底 。用干貝絲取代鹹豬肉熬粥底，並加入泡干貝水。
3.	雞肉切成小塊後用 基本醃料(濃) 醃15分鐘。香菇切片，薑切成細絲。
4.	將薑絲，香菇和雞肉塊加入粥底拌勻，再加1/2小匙鹽和1/4小匙白胡椒後用中火煮15分鐘，起鍋前灑上蔥花。

PROCEDURE

1.	Refer to Handling Dried Scallop to steam the scallop. Press each scallop and twist the scallops into strips. Reserve the water that is used to soak the scallop.
2.	Prepare Cantonese Congee Base . Replace the salted pork in the recipe with the scallop. Add the scallop water to the base.
3.	Cut the chicken thigh into small pieces. Mix the chicken with the Basic Marinade (Dark) and marinate for 15 minutes. Cut the mushroom into slices and cut the ginger into fine julienne.
4.	Add the ginger, mushroom, chicken, 1/2 tsp. of salt and 1/4 tsp. of white pepper to the congee base and cook over medium heat for 15 minutes. Sprinkle with minced scallion then turn off the heat.

最後更新 (Last Update): 08/22/2020
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