Directions
- 1雞腿不放油，雞皮朝下煎，把雞油逼出來之後雞腿夾起。
- 2加入蒜頭，煎至金黃色撈起。
- 3加入600ml雞腿骨熬的高湯和薑片一起煮，比較容易釋放出味道。
- 4煮滾後加入雞腿、蒜頭。
- 5另以濾網輔助壓成泥，湯頭會變得更奶白更濃郁。
- 6小火燉20分鐘。
- 7加入蛤蜊及香菇。
- 8蓋上鍋蓋煮到蛤蜊打開就完成了。
Ingredients
- 1 雞腿
- 1 杯 蒜頭
- 600 ml 雞湯
- 1 薑片
- 1 杯 蛤蜊
- 6 香菇
- 1 小撮 鹽
- 1 小撮 胡椒粉
Equipment
鍋濾網氣炸鍋
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