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野生菌类食谱 – 北美健康

法式羊肚菌炖鸡

用料: 

  • 走地鸡         1只
  • 羊肚菌         20颗
  • 小胡萝卜     1根
  • 洋葱            1/2个
  • 青葱            1小截
  • 淡奶油        200ml
  • 百里香        1小束
  • 白胡椒粒    10颗
  • 香叶           1片
做法

  • 羊肚菌提前泡发,清理鸡,所有蔬菜切块,用青葱包裹香叶和百里香,白胡椒粒碾碎。
  • 把鸡放入凉水中。将所有的蔬菜和羊肚菌(包括滤掉沙子的泡发水)放入另一锅,加水。两锅同时开煮。
  • 菌锅里加入少量盐(约1茶勺)。
  • 鸡煮沸2分钟后捞出。
  • 将汆好的鸡的鸡胸朝上,放入煮开的蔬菜菌锅中小火煮10分钟,撇除浮沫。(撇除浮沫的部分千万不要偷懒哦!)
  • 小火煮10分钟后,将鸡翻面(鸡胸朝下),盖上盖子焖30分钟。
  • 把鸡取出放在碗中,鸡胸朝下,淋一勺菌汤,盖上保鲜膜,放在菌汤旁边保温。
  • 过滤菌汤,将汤倒回锅里,挑出羊肚菌放进汤里,开盖,小火蒸发。
  • 蒸发菌糖至略粘稠状。
  • 加入淡奶油适量,小火煮5分钟。
  • 分切鸡,放入羊肚菌奶油汤里,小火加热5分钟后,拆肉,即可上桌。

松茸炖鸡汤

用料: 

  • 干松茸   40克
  • 土鸡       半只
  • 姜片       三片
  • 盐          适量
做法
  • 干松茸用温水泡发。
  • 将鸡肉切好洗净,放入锅中煮开去血水备用。
  • 把鸡肉加入几片姜,一起倒入砂锅中,烧开后转中火。(砂锅中的水要一次加够,中途别加水。因为泡松茸的水很香,所以连同泡松茸用的水也一同加入砂锅中。)
  • 炖两小时后加入泡好的松茸,用小火继续炖一个半小时就可以出锅了。
  • 根据自己口味放入适量盐。

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