Скачать или смотреть [賤哥的灶卡] 冬筍雞湯 Chicken Soup with Bamboo Shoot

看到新鮮的竹筍, 買來一起做雞湯. 還不錯喔.
Got a fresh bamboo. Used it to make this chicken soup. Pretty enjorable.

材料 Ingredients:
竹筍1個 Fresh Bamboo 1 count
大雞腿2隻 Chicken Quarter Legs 2 pieces
泡水小香菇10朵 Pre-soaked small dry mushroom 10 heads
蒜頭3顆 Garlic 3 cloves
鹽適量 Salt to Season

做法:
1. 筍子先劃一刀. 把外殼剝除. 看情形再劃一刀. 撥到嫩的地方為止
Use knife to make a slice on the bamboo. Remove the outside shell until you get to the soft portion
2. 把粗邊切除. 頭的部分也切掉
Slice off the rough sides and the top tip
3. 把粗底也切掉
Remove the bottom, hard dark parts as well
4. 對切一半. 再切片
Cut in half and slice into bamboo shoot
5. 先煮滾一鍋水. 把筍片煮過去澀味
Bring a pot of water to boil. Cook the bamboo shoot first to remove the bitter flavor
6. 煮過1-2分鐘後撈起
Cook a minute or two and remove from the pot
7. 雞腿先把大雞腿跟棒棒腿分開. 再切成塊
Cut the chicken quarter legs into small pieces
8. 水泡開的小香菇. 在頭上劃十字刀
Presoak the dry mushroom with water. Make cross cut on mushroom heads
9. 煮一鍋水, 加入香菇水
Cook a new pot of water, add some mushroom soaked water
10. 加入香菇跟筍片
Add mushroom and bamboo shoot to the pot
11. 加入雞腿肉
Add chicken to the soup pot
12. 等水煮滾. 撈除浮渣
Bring the water to boil, remove the blood forms
13. 加蒜頭. 加蓋, 改小火煮30分鐘
Add garlic. Cover and simmer for 30 minutes
14. 中途可以加蓋撥動一下
Stir the soup in between time
15. 最後開大火, 加鹽調味即可
Remove the lid, turn the heat on high. Season with salt before serving