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Ingredients
- 800 克 雞高湯
- 15 克 嫩薑 ，切片
- 40 克 花膠 (乾燥)，浸發後川燙切塊(約3公分)，詳見要訣
- 6 朵 鈕扣菇 ，泡軟
- 15 克 黑棗 ，洗淨，瀝乾
- 250 克 帶皮帶骨雞腿肉 ，切塊(約4公分)，預先川燙去血水
- ½ 茶匙 鹽
- 1 茶匙 枸杞 ，洗淨，瀝乾
- Nutrition
- per 1 人份
- Calories
- 773.8 kJ / 185 kcal
- Protein
- 24.6 g
- Carbohydrates
- 6.9 g
- Fat
- 6.6 g
- Saturated Fat
- 236.1 g
- Fibre
- 1.5 g
- Sodium
- 384.3 mg
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