雞翅牛蒡湯

雞翅牛蒡湯

2人份
Prep 0 mins
Cook 30 mins
Ready-in 0 mins

Ingredients

雞翅(半個) ( 8支 )
牛蒡 ( 20cm(50g))
紅辣椒 (去籽圓片切兩片)
水 ( 2杯 )
穀物醋 ( 2大匙 )
鰹魚調味露二倍 ( 1和1/2大匙 )
砂糖 ( 1大匙 )
麻油 ( 1/2小匙 )

Instructions

  1. 將水、紅辣椒和雞翅放入鍋中,轉大火直到煮沸,之後轉中火持續燉煮。
  2. 將牛蒡斜切成薄片,放入鍋中持續以中火與其他食材一同燉煮。這時可以蓋上廚房紙巾用來去除上層濁白色的浮渣。
  3. 等不再有浮渣後,即可拿掉廚房紙巾。接著再加入「穀物酢」和砂糖持續燉煮到湯汁剩原來的一半。
  4. 最後加入「鰹魚調味露2倍」混合,並加入麻油調味。
  5.  
        ※料理重點是花時間熬煮讓雞翅骨髓美味的精華都溶入湯汁中

      Nutrition Facts

      Serving Size

      Amount Per Serving

      Calories
      Calories from Fat
      % Daily Value*
      Total Fat
      Saturated Fat
      Trans Fat
      Unsaturated Fat
      Cholesterol
      Sodium
      Total Carbohydrate
      Dietary Fiber
      Sugar
      Protein

      * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

      Calories: 2,000 2,500
      Total Fat Less than 65g 80g
      Saturated Fat Less than 20g 25g
      Cholesterol Less than 300mg 300 mg
      Sodium Less than 2,400mg 2,400mg
      Total Carbohydrate 300g 375g
      Dietary Fiber 25g 30g

      Calories per gram:

      Fat 9 • Carbohydrate 4 • Protein 4