煲雞湯, 用冰鮮雞同用鮮雞, 有咩唔同? 會唔會無咁好?
<p>煲雞湯, 用冰鮮雞同用鮮雞, 有咩唔同? 會唔會無咁好?<br _mce_bogus="1"></p>
By calee (graduate) on 2010-05-17 Answers 3 Views 973
By wushukhan on 2010-08-19
北沙參5錢玉竹5錢陳皮1角紅棗4粒竹絲雞1隻水約12碗做法：1. 烏雞去毛、去內臟及肥膏，放入熱水中滾5分鐘，斬件備用2. 紅棗去核，和北沙參、玉竹、陳皮洗淨3. 煲滾水放入所有材料，煮滾，轉中火煲3小時，加鹽調味即成
By Queenie (graduate) on 2010-05-23
大廚教路，要去除冰鮮雞的「雪味」，可以先用加入薑葱的滾水浸泡全雞，再以冰水沖洗雞隻，令其肉質和味道較接近新鮮雞質素。
By wushukhan (graduate) on 2010-05-19
用鮮雞, 好味d.......營養好d........
