Recipe

Ingredients: (serves 10)

  • 100g dried brown beech mushroom (Tricholoma Matsutake)

  • 200g Chinese ham

  • 50g dried golden sporocarp of cordyceps

  • 200g large black truffles

 

 

  • 10 baby abalones (fresh or canned)

  • 500g chicken breast

  • 500g pork tenderloin

  • 2,000g stock

  • Salt, to taste

 

 

 

golden sporocarp of cordyceps

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Method:

  • Mince the chicken breast.

  • Remove all fat from the stock. Add the stock and all ingredients evenly into ten teapots, and steam at a high heat for 25 mins.

  • Add salt to taste, and then enjoy! 

 

Special touches:

  • Making the stock: Put 1,500g old hen (das Suppenhuhn), 500g pork tendons and 2,000g water in a large bowl. Seal the bowl with a cling film, and steam for 5 hours.

菜譜

原料:(十人份)

  • 乾松茸 100 克

  • 金華火腿 200 克

  • 幹金蟲草花 50 克

  • 大黑松露 200 克

  • 新鮮或罐頭鮑魚仔 10 隻

 

 

  • 雞胸肉 500 克

  • 眉肉(精瘦豬肉)500 克

  • 高湯 2000 克

  • 鹽 適量

 

 

 

golden sporocarp of cordyceps

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做法:

  • 雞胸肉剁成蓉。

  • 將所有材料與撇凈油花的高湯平均放入 10 個工夫茶壺中,大火蒸 25 分鐘。

  • 加適量鹽即可享用!

 

特殊風味:

  • 製作高湯:將 1500 克淨老母雞、500 克淨豬腱肉放入大的容器,加 2000 克水,用保鮮膜封好容器口後,入蒸箱蒸 5 小時。


Recipe Provider  菜譜提供者

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Chefs Delegation, Overseas Chinese Affairs Office of the State Council

中國國務院僑辦廚藝訪問團