Page 39 - hakka 2025

猪肚煲鸡

Chicken Stewed in Pork Stomach

■ 主料 ■ Main Ingredients
猪肚 1只(1500克) 1 pork stomach (1500 grams)
光鸡 1只(1250克) 1 whole chicken (1250 grams)

■ 辅料 ■ Auxiliary Ingredients
猪血骨 250克 250 grams pork blood bones
二汤 1500克 1500 grams broth

■ 调料 ■ Seasonings
胡椒碎 1汤匙 1 tablespoon crushed pepper
生粉 2汤匙 2 tablespoons cornstarch
食盐 4茶匙 4 teaspoons salt
味精 1茶匙 1 teaspoon MSG
鸡粉 1茶匙 1 teaspoon chicken powder

■ 制作流程 ■ Method
1. 切除整只猪肚的油脂，翻转后用生粉和食盐反复 1. Remove the fat from the pork stomach and turn
揉搓洗净。用沸水灼烫猪肚，随后用刀刮去表面 it inside out. Clean it thoroughly using cornstarch
的黏液。 and salt. Blanch it in boiling water, then scrape off
2. 将光鸡斩成块、猪血骨斩成小块、猪肚切成大小 the mucus layer with a knife until clean. 2.
适中的块状，备用。 Cut the chicken into chunks, pork blood bones into
3. 将处理好的猪肚、鸡块和猪血骨放入砂煲中，倒 small pieces and cut the pork stomach into manage-
入二汤，盖上盖。 able pieces, set aside.
4. 先用大火煮沸，随后改中小火，炖煮约60分钟即 3. Place the prepared pig stomach, chicken pieces and
可。 blood bones into a clay pot. Pour in the light broth
and cover with a lid.
■ 风味特色 4. Bring to a boil over high heat, then reduce to medi-
汤味浓郁，爽滑鲜美。 um-low heat and simmer for about 60 minutes until
fully cooked.

■ Flavour Characteristics
The soup is rich, smooth, and delicious.

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