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香菇芥菜雞湯 by joanna in van
icook.tw
Recipe Saved
Recipe Saved
Total: 1 hours
Servings: 2
Author : Joanna in Van
Ingredients
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芥菜心切好洗乾淨後備用煮兩鍋熱水分別把雞腿骨及芥菜心川燙川燙後的雞腿骨洗乾淨用另一個鍋大約四公升的水一起熬湯芥菜心川燙大約30秒撈起後泡冷水（減少苦味）乾香菇先用冷水泡軟備用把薑片、泡軟的香菇及香菇水加入湯裡滾一下後把芥菜心加入小火滾一下最後加上適量的鹽調味就可上桌～
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