𝑩𝒊𝒍𝒊𝒏𝒈𝒖𝒂𝒍 𝑹𝒆𝒄𝒊𝒑𝒆✨𝑺𝒐𝒚 𝑴𝒊𝒍𝒌 𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝑺𝒐𝒖𝒑 𝑼𝒅𝒐𝒏
🧚🏻♀️卡路里參考 𝑪𝒂𝒍𝒐𝒓𝒊𝒆𝒔 𝑹𝒆𝒇𝒆𝒓𝒆𝒏𝒄𝒆✨
每100克 𝑷𝒆𝒓 100𝒈：~73 kcal
每一人份 𝑷𝒆𝒓 𝑺𝒆𝒓𝒗𝒊𝒏𝒈：~568 kcal
食譜份量 𝑷𝒆𝒓 𝑹𝒆𝒄𝒊𝒑𝒆：~1136 kcal
食譜好簡單～其實可以一煲煮晒！我分開煮係因為想去雜質、草青味同埋雞扒香口+減油脂🤪但其實一煲煮應該會再甜d～
題外話👦🏻係我拍緊成品個陣已經好肚餓係咁食了🍜有冇人聽到片頭👦🏻食烏冬嘅雪雪聲呢🤣
This 𝐥𝐨𝐰 𝐜𝐚𝐥𝐨𝐫𝐢𝐞𝐬 recipe is 𝐒𝐔𝐏𝐄𝐑 𝐄𝐀𝐒𝐘 that you can just simply cook in one pot directly if you don’t mind the soy milk soup with impurities/ oils. Cooking in one pot directly is sweeter actually! 🤪
🔸材料🔸（2人份）
1. 豆乳 500毫升
2. 雞湯 250毫升
3. 雞扒2塊（280克）
4. 本菇 1包（163克）
5. 蘿蔔 1條（130克）
6. 烏冬 2包（193克）
🔸煎雞醃料🔸
1. 鹽 2-3茶匙
2. 白胡椒 2-3茶匙
*雞扒煎完再煮會減鹽，所以建議用2-3茶匙。
🔸做法🔸
1. 將食材切成理想形狀大小，雞扒切件用鹽和白胡椒醃10-15分鐘。
2. 煲滾水將配料簡單汆水，烏冬煮開，所有配料瀝水待用。
3. 平底鍋熱鍋後，雞皮向下，煎香雞扒至表面金黃色並迫出油脂。
4. 煮滾雞湯，加豆乳，再加入所有配料滾一滾即可！
🔸小𝑻𝑰𝑷𝑺🔸
1. 偷懶唔想煩+洗碗其實一煲煮晒都得🤣係湯頭冇咁清啫～但一煲煮應該會更甜🤭
2. 影片有加腐竹 70克，因為有成340卡所以我寫食譜抽走左😂中意可以加埋
🔹𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔🔹(2 Servings)
1. Soy milk 500ml
2. Chicken broth 250ml
3. Boneless chicken thigh 2 pcs（280g）
4. Hon-shimeji mushroom 1 pack（163g）
5. Carrot 1 pc（130g）
6. Udon 2 packs（193g）
🔹𝑺𝒆𝒂𝒔𝒐𝒏𝒊𝒏𝒈𝒔 𝒇𝒐𝒓 𝑪𝒉𝒊𝒄𝒌𝒆𝒏🔹
1. Salt 2-3tsp
2. White pepper 2-3tsp
*Marinated chicken salty favour will be reduced after pan frying and boiling in soup.
🔹𝑺𝒕𝒆𝒑𝒔🔹
1. Cut the ingredients into pieces and marinate the chicken thigh with salt and white pepper.
2. Blanch the veggie and udon, drain them and set aside.
3. Pan fry the marinated chicken until the surface becomes golden color and crispy.
4. Boil the chicken broth, add soy milk and all ingredients to the boiling soup. Boil for 1-2 minutes and here you go!
🔹𝑻𝒊𝒑𝒔🔹
1. If you want to be lazy and wash less cooking utensils, cook directly in one pot! The soup shall be even sweeter 🤣
2. I added dried bean curds 70g in the cooking video. But the calories of bean curds are 340 kcal 🤪 so i removed it in the recipes👗✨
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