Page 189 - hakka 2025

红菇炖汤

Red Mushroom Stew

■ 主料 ■ Main Ingredients
土鸡 1只(1000克) 1 free-range chicken (about 1000 grams)
干红菇 10朵 10 dried red mushrooms

■ 辅料 ■ Auxiliary Ingredient
姜片 20克 20 grams ginger slices

■ 调料 ■ Seasoning
食盐 1茶匙 1 teaspoon salt

■ 制作流程 ■ Method
1. 干红菇放在流动清水中快速冲洗，洗掉表面的尘 1. Rinse the dried red mushrooms quickly under
沙，然后浸泡备用。 running water to remove any dirt on the surface,
2. 鸡洗净斩成大块，放入双层蒸锅中，加入姜片和 then soak them in water for later use.
浸泡好的红姑。浸泡红菇的水（去掉底部泥沙和 2. Clean the chicken and chop it into large pieces.
沉淀物）留作备用。 Place them in a double bioler, add ginger slic-
3. 山泉水倒入蒸锅，以水刚好没过鸡肉为宜。 es and the soaked red mushrooms. Reserve the
4. 大火隔水蒸制40分钟，然后将浸泡红菇的水倒入 mushroom soaking water after removing any
蒸锅中，加食盐调味，再蒸10分钟即可，趁热享 sediment at the bottom.
用。 3. Pour spring water into the boiler until it just
covers the chicken.
■ 风味特色 4. Steam the double boiler over high heat for 40
汤色红润，味道醇厚。 minutes. Then pour in the reserved mushroom
soaking water into the double boiler. Add salt to
taste, continue steaming for another 10 minutes.
Serve hot.

■ Flavour Characteristics
The soup has a rich red colour and a deep, mellow fla-
vour.

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