牛蒡大葱雞肉湯 Burdock, spring onion and chicken soup

Name: 牛蒡大葱雞肉湯 Burdock, spring onion and chicken soup
Yield: 3-4人
Ingredients: 3條3 pcs 雞柳Chicken fillet; 半條½ pc 牛蒡Burdock; 半條½ pc 大葱Spring onion; 3片3 slices 薑Ginger; 1公升1L 水Water; 1湯匙1 Table 味醂Mirin; 1湯匙1 Table 鰹魚汁Japanese bonito sauce; 1湯匙1 Table 醬油Soy sauce; 少許Little 糖Sugar; 少許Little 鹽Salt

2023 年 01 月 18 日發佈列印

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牛蒡大葱雞肉湯食譜做法介紹

食材（3-4人） 30分鐘內

- 食材
- 雞柳Chicken fillet 3條3 pcs
- 牛蒡Burdock 半條½ pc
- 大葱Spring onion 半條½ pc
- 薑Ginger 3片3 slices
- 水Water 1公升1L
- 味醂Mirin 1湯匙1 Table
- 鰹魚汁Japanese bonito sauce 1湯匙1 Table
- 醬油Soy sauce 1湯匙1 Table
- 糖Sugar 少許Little
- 鹽Salt 少許Little

1大葱切片，牛蒡洗淨外皮，切片，雞柳切片。 Slice spring onion. Clean the skin of burdock and slice it. Slice chicken fillet.
2燒熱油，爆香薑片，加入雞柳、牛蒡和味醂，加1公升水。蓋上，中火煮5分鐘。 Heat the oil, stir fry ginger, then put in chicken fillet, burdock and mirin. Put in 1L of water. Cover the lid and cook in mid-heat for 5 minutes.
3開蓋，撈走泡泡，加入鰹魚汁和醬油，拌勻，再加糖和鹽調味，加入大葱煮滾即成。 Open the lid, take out the dirt. Put in Japanese bonito sauce, soy sauce, sugar and salt. Put in spring onion and bring to boil.