[湯類]香菇雞湯
![[湯類]香菇雞湯](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F70050%2F307962b963b25feb.jpg&width=800)
份量
4
人份
步驟
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將雞腿切塊；紅棗去籽備用。
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起一鍋滾水，下白醋、雞腿汆燙去血水，撈出瀝乾備用。
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取5朵乾香菇放入調理機中，打成粉末，加1茶匙進做法4中，再加入鹽、米酒煮勻即可。
小撇步
1.雞肉買仿仔雞的比較好吃
2.可加蛤蜊提鮮，大約在快起鍋前加，肉才不會縮掉
3.薑片後放的原因是不要讓薑片搶了香菇的味道
4.加入的研磨香菇粉讓香菇味大提升，不過會讓湯變濁，不想湯太濁可以酌量減少。
5.紅棗、香菇可自己斟酌份量減少。（以半支仿仔雞來說的話，我覺得紅棗大約5個就夠了。）
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