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马蹄当归鸭汤
Duck and Water Chestnuts in Tong Kwai Soup

Posted on November 26, 2014

【Ingredients】
1⁄2 duck(cut into chunks), 150g spareribs, 12 water-chestnuts, 20g dried longans, 8 red dates, 10g Tong Kwai, 6-8g Pak Kay, 1 tbsp Kei Chi, 2 litres water

【Seasoning】
2 tsp salt or to taste

【Method】
1. Bring water to boil in COOKPLUS CERAMIC 24cm Stock Pot, blanch duck and spareribs. Remove and rinse under running tape water.
2. Pour 2 litres water in COOKPLUS Vitamin II Stock Pot 24 and bring to a boil. Add in duck, spareribs and the rest of the ingredients. Cover and bring back to the boil.
3. Reduce heat and simmer for about 1to 11⁄2 hour.
4. When soup is ready adjust with seasoning and dish out soup to serve hot.

by >> Issue 141

【材料】
半只鸭(斩件)、排骨150克、马蹄12粒、龙眼干20克、红枣8粒、当归10克、北芪6-8克、枸杞1汤匙

【调味料】
盐2茶匙

【做法】
1. 在COOKPLUS CERAMIC 24cm Stock Pot 煮滚半锅水,将鸭肉及排骨放入沸水中川烫去血水和杂质,取出用水冲洗干净。
2. 在 COOK PLUS Vitamin II Stock Pot 24 内煮滚2公升清水,放入鸭肉、排骨及其余材料,加盖煮至滚。
3. 转小火继续焖煮1至11⁄2 小时至肉软。
4. 以少许盐调味后即可享用。

by >> Issue 141


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