香菇金针鸡汤 Mushroom Chicken Soup

【材料】
鸡腿2个(剁小块)、冬菇6朵(切块)、金针30克、豆腐卜8粒、姜3片、上汤500毫升
【调味料】
盐1茶匙、鸡精粉1茶匙
【做法】
1. 将鸡肉、豆腐卜、鲜菇和金针菇分别放入热水中川烫,捞出沥干待用(图1-3)
2. 热油,爆香姜片,注入上汤,加入鸡肉、豆腐卜、冬菇和金针菇,煮10-15分钟。(图4-6)
3. 加入调味料便可盛盘。

【Ingredients】
2 chicken drumstick (chopped into pieces), 6 pcs Chinese mushroom (cut into pieces), 30g dried tiger Lily, 8 pcs bean curd pockets, 3 slices ginger,
500ml stock
【Seasonings】
1 tsp salt, 1 tsp chicken powder
【Method】
1. Blanch chicken, bean curd pockets, dried tiger Lily and mushroom in boiling water, drain.(pic 1-3)
2. Heat oil in wok, sauté ginger until fragrant, pour in stock, add in chicken, Chinese mushroom, bean curd pocket and dried tiger Lily; boil for 10-15 minutes.(pic 4-6)
3. Season to taste, done.