【港式經典】足料碗仔翅 Faux shark's fin soup
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
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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.
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2
竹笙浸軟， 洗淨後切幼絲備用 Soak bamboo fungus until tender. Rinse and shred.
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3
雞肉蒸熟，手撕成幼絲備用 Steam chicken meat until cook then shred.
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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.
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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.
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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.
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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.
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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.
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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.
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10
灑上麻油便完成 Serve with sesame oil.
