【港式經典】足料碗仔翅 Faux shark's fin soup

Name: 【港式經典】足料碗仔翅 Faux shark's fin soup
Yield: 7-8人
Ingredients: 120克/g 去皮雞肉 Chicken meat; ½碗/Bowl 浸軟素翅Soften faux shark’s fin; 5條/pcs 竹笙 Bamboo Fungus; 3隻/pcs 冬菇Shiitake mushroom; 600毫升/ml 水或雞湯Water or chicken stock; 300毫升/ml 浸冬菇水Water for soaking mushroom; 2湯匙/tbsp 蛋液Egg liquid; 3湯匙/tbsp 馬蹄粉Water chestnut flour; 4湯匙/tbsp 溫水Warm water; 少許/Some 老抽 Dark soy sauce; 適量/To serv 麻油 Sesame Oil

2023 年 01 月 17 日發佈列印

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新年梗係要食靚啲食好啲，但食魚翅唔環保，可以點做？其實食素翅都一樣，最緊要係湯汁夠味邊，今次用咗碗仔翅嘅做法，矜貴得嚟又有街頭風味，夠晒特別！

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食材（7-8人） 1小時內

- 食材
- 去皮雞肉 Chicken meat 120克/g
- 浸軟素翅Soften faux shark’s fin ½碗/Bowl
- 竹笙 Bamboo Fungus 5條/pcs
- 冬菇Shiitake mushroom 3隻/pcs
- 水或雞湯Water or chicken stock 600毫升/ml
- 浸冬菇水Water for soaking mushroom 300毫升/ml
- 蛋液Egg liquid 2湯匙/tbsp
- 馬蹄粉Water chestnut flour 3湯匙/tbsp
- 溫水Warm water 4湯匙/tbsp
- 老抽 Dark soy sauce 少許/Some
- 麻油 Sesame Oil 適量/To serv

1冬菇用水泡軟，搾乾水份切幼絲，留300毫升浸冬菇水備用 Soak shiitake mushroom until tender. Squeeze dry and shred. Leave 300ml water for soaking mushroom.
2竹笙浸軟，洗淨後切幼絲備用 Soak bamboo fungus until tender. Rinse and shred.
3雞肉蒸熟，手撕成幼絲備用 Steam chicken meat until cook then shred.
4將水及浸冬菇水煮滾後下冬菇絲 Bring water and water for soaking mushroom to a boil then add shredded mushroom.
5下雞絲及加入老抽調色 Add shredded chicken then add a little bid dark soy sauce to make the soup darker.
6下素翅及竹笙絲煮至再度滾起 Add faux shark’s fin and bamboo fungus then bring to a boil.
7轉慢火，馬蹄粉與溫水拌勻，將一半慢慢加入湯內，邊煮邊攪拌 Turn to low heat. Mix water chestnut flour with warm water. Add half into the soup and stir well.
8再逐些加入餘下的馬蹄粉液攪至適當濃稠度 Add the remained chestnut flour solution until desired texture.
9加入打散的蛋液，熄火，再用筷子攪成蛋花 Add egg liquid then turn off heat. Stir with a pair of chopsticks.
10灑上麻油便完成 Serve with sesame oil.