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Ingredients
花雕雞胸
- 300 克 去皮雞胸肉 ，約2片
- 1 茶匙 鹽
- 2 茶匙 花雕酒
- 1800 克 水
- 冰水
拌麵汁
- 3 克 薑
- 1 粒 蒜頭
- 10 克 香油
- 1 支 蔥 ，蔥白和蔥綠分開，切蔥花
- 50 克 新鮮香菇 ，切片
- 20 克 醬油
- 1 茶匙 糖
- 50 克 水
- 1 小撮 白胡椒粉
- 1 茶匙 醋
- ½ - 1 茶匙 鹽 ，依個人口味調整
- 15 克 蠔油
- 1 茶匙 枸杞
- 50 克 花雕酒
煮麵和組裝
- 1200 克 水
- 150 克 細麵條
- 50 克 青江菜
- Nutrition
- per 1 人份
- Calories
- 3008.2 kJ / 719 kcal
- Protein
- 41.1 g
- Carbohydrates
- 61.7 g
- Fat
- 31.3 g
- Saturated Fat
- 8.1 g
- Fibre
- 3.9 g
- Sodium
- 2262.6 mg
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