【港式经典】足料碗仔翅 Faux shark's fin soup
新年梗係要食靓啲食好啲，但食鱼翅唔环保，可以点做？其实食素翅都一样，最紧要係汤汁够味边，今次用咗碗仔翅嘅做法，矜贵得嚟又有街头风味，够晒特别！
分类：鸡肉菜谱
食材 |
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|---|---|
| 去皮鸡肉 Chicken meat | 120克/g |
| 浸软素翅Soften faux shark’s fin | ½碗/Bowl |
| 竹笙 Bamboo Fungus | 5条/pcs |
| 冬菇Shiitake mushroom | 3只/pcs |
| 水或鸡汤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汤匙/tbsp |
| 马蹄粉Water chestnut flour | 3汤匙/tbsp |
| 温水Warm water | 4汤匙/tbsp |
| 老抽 Dark soy sauce | 少许/Some |
| 麻油 Sesame Oil | 适量/To serv |
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|---|---|
| 1 | 冬菇用水泡软，搾干水份切幼丝，留300毫升浸冬菇水备用 Soak shiitake mushroom until tender. Squeeze dry and shred. Leave 300ml water for soaking mushroom. |
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| 2 | 竹笙浸软， 洗净后切幼丝备用 Soak bamboo fungus until tender. Rinse and shred. |
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| 3 | 鸡肉蒸熟，手撕成幼丝备用 Steam chicken meat until cook then shred. |
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| 4 | 将水及浸冬菇水煮滚后下冬菇丝 Bring water and water for soaking mushroom to a boil then add shredded mushroom. |
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| 5 | 下鸡丝及加入老抽调色 Add shredded chicken then add a little bid dark soy sauce to make the soup darker. |
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| 6 | 下素翅及竹笙丝煮至再度滚起 Add faux shark’s fin and bamboo fungus then bring to a boil. |
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| 7 | 转慢火，马蹄粉与温水拌匀，将一半慢慢加入汤内，边煮边搅拌 Turn to low heat. Mix water chestnut flour with warm water. Add half into the soup and stir well. |
| 8 | 再逐些加入余下的马蹄粉液搅至适当浓稠度 Add the remained chestnut flour solution until desired texture. |
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| 9 | 加入打散的蛋液， 熄火， 再用筷子搅成蛋花 Add egg liquid then turn off heat. Stir with a pair of chopsticks. |
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| 10 | 洒上麻油便完成 Serve with sesame oil. |
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