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Ingredients
- 2000 克 水 (含川燙和料理用)
- 2 支 帶皮帶骨雞腿肉 (約600克)，切塊
- 60 克 紅薏仁 ，泡水2小時，瀝乾
- 25 克 紅棗 ，略為沖洗
- 200 克 冬瓜 ，切塊(約3公分)
- 1 茶匙 鹽
- Nutrition
- per 1 人份
- Calories
- 1015 kJ / 243 kcal
- Protein
- 20 g
- Carbohydrates
- 14 g
- Fat
- 12 g
- Fibre
- 1 g
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