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Ingredients
- 10 克 油
- 15 克 薑, 切片
- 200 克 新鮮綜合菇類 (如:鴻喜菇、 雪白菇和杏鮑菇)，切塊
- 200 克 帶皮帶骨雞腿肉 ， 切塊 ( 約3公分)，以熱水川 燙去除血水
- 1300 克 水
- 10 克 枸杞
- 1 茶匙 鹽 ，依個人口味調整
- 5 克 香油 (optional)
- Nutrition
- per 1 人份
- Calories
- 646.4 kJ / 154.6 kcal
- Protein
- 8.6 g
- Carbohydrates
- 3.1 g
- Fat
- 48 g
- Fibre
- 1.8 g
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