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