瓦煲鸡饭~蟹肉豆腐羹

瓦煲鸡饭~蟹肉豆腐羹 

(Clay Pot Chicken Rice  and Crab Meat Taufu Soup)

食谱参考：有味饭第8页（6-7人份，Serve 6-7）

材料 Ingredients A:

400克  白米，400g rice

500毫升清水，500ml water

 1 小匙盐 , 1 tsp salt

材料Ingredients B:

500克  鸡腿（剁塊），500g  chicken drumstick (cut into pieces)

1条润肠（切片），1 preserved liver sausage (sliced)

2片（80克）梅香咸鱼 , 2 piece (80g) Mui Heung salted fish

10克姜丝，10g shredded ginger

4朵香菇（清水泡软，切片），4 chinese mushroom (soak in the water, sliced)

适量青葱粒, some chopped spring onions

腌料 Marinade:

1  大匙蚝油，1 tbsp oyster sauce

2小匙酱油，2 tsp light soy sauce

1小匙黑酱油，1 tsp dark soy sauce

1 大匙姜汁，1 tbsp ginger juice

 1 小匙胡椒粉， 1 tsp pepper

1 小匙麻油，1 tsp sesame oil

 1 大匙 绍兴酒, 1 tbsp shaoxing wine

汁料（拌匀）Sauce (mix well)

1 大匙蚝油，1 tbsp oyster sauce

2小匙黑酱油，2 tsp dark soy sauce

2大匙酱油，2 tbsp ligh soy sauce

1 小匙麻油，1 tsp sesame oil

2大匙炸葱油， 2 tbsp fried shallot oil

1大匙绍兴酒，1 tbsp shaoxing wine

200毫升清水 200 ml water

做法Mehotd:

1． 将鸡肉和料腌拌匀没，腌渍30分钟，备用。

      Season chicken pieces with marinade, marinate for 30 minutes, keep aside.

   2． 把白米用适量清水浸泡20分钟，沥水。把米放入瓦煲内，加入清水和盐拌匀，盖上一大

      火煮沸，然后改用慢火煮至微干。

      Soak rice with some water for 20 minutes, drain well.  Put rice in a clay 

      pot, add in water and salt.  Cover and cook over high heat.  Once boiled. 

      Reduce to low heat and cook until water slightly absorbed.

   3．加入腌渍好的鸡肉、润肠、鼠肠、香菇、姜丝和咸鱼，上盖，继续以慢火焗15-20分钟

      至熟，上座，淋上混合汁料，再撒上青葱粒，即可食用。

      Add in marinated chicken pieces, preserved liver sausage, Chinese sausage,

      mushrooms, shredded ginger and salted fish.  Cover and cook over a low heat 

      for 15-20 minutes until cooked.  Add in sauce mixture, sprinkle with chopped 

      spring onions.  Remove from heat, serve hot.

蟹肉豆腐羹（Crab Meat Taufu Soup)

(可供6-7人，serve 6-7 persons)

食谱：厨苑食谱） 

材料Ingredients:

300克磅蟹肉 300g crab meat

一盒豆腐（切丝条）1 box taufu (shredded)

10克姜末 10g c hopped ginger

10克蒜末 10g chopped garlic

少许小虾去壳 prawns (optional)

60克干贝（热水浸软）

60g dried scallops (soak with warm water)

2朵香菇（浸水，切片）

2 shitake mushrooms (soak in water, sliced)

2 大匙麻油 2 tbsp sesame oil

500毫升鸡汤 （我用江鱼仔汤）

500ml chicken broth (I use anchovies soup)

4-5大匙玉粟粉+3大匙清水（我忘了拿测量）

4-5 tbsp corn flour+3tbsp water (I forgot to take measurement)

1 小匙盐1tsp salt

做法 Method:

1．     锅里烧热麻油,加入姜末和蒜末爆香，加入虾，蟹肉，香菇和干贝翻炒片刻。

Heat up sesame oil, saute chopped ginger and garlic until fragrant, add prawns, crab meat, mushroom and dried scallops stir fry until aromatic.

2．     倒入江鱼仔汤，加入豆腐和盐煮沸。

Pour in anchovies soup and add in taufu and salt, bring to boil.

3．     用粟粉水勾茨，试味即可。

Thicken the sauce with cornstarch solutions, Serve hot.

这蟹肉豆腐羹是儿子的最爱.