冬菇花膠魚肚炆雞Cantonese Braised Chicken with Fish Maw and Shiitake Mushrooms

一、材料 Ingredients 新鮮雞半隻 Half a fresh chicken, cut into pieces 冬菇 5 隻 5 dried shiitake mushrooms, soaked until soft 花膠／魚肚 200 克 Fish maw, 200 g, soaked and prepared 蔥、薑、蒜 適量 Scallions, ginger and garlic, to taste 調味料 Seasonings 生抽 2 湯匙 — 2 tbsp light soy sauce 老抽 1 茶匙 — 1 tsp dark soy sauce 蠔油 1 湯匙 — 1 tbsp oyster sauce 米酒 1 湯匙 — 1 tbsp rice wine 糖 1 茶匙 — 1 tsp sugar 胡椒粉少許 — A pinch of white pepper 清水或雞湯約 300–400 毫升 — 300–400 ml water or chicken stock 生粉水少許（可選）— Cornstarch slurry, optional 二、做法 Instructions 步驟 1：處理花膠及冬菇 Prepare the fish maw and mushrooms 花膠預先浸發、洗淨並切件；冬菇浸軟，剪去菇蒂。雞肉洗淨瀝乾，切塊備用。 Soak and clean the fish maw and mushrooms. Cut the chicken into pieces and drain well. 步驟 2：爆香薑蔥蒜 Fry the aromatics 燒熱鍋加入少許油，放入薑片、蒜頭及蔥白爆香。 Heat a little oil in a wok and fry the ginger, garlic and scallion whites until fragrant. 步驟 3：雞肉煎炒 Brown the chicken 加入雞件炒至表面轉 色，加入米酒、生抽、老抽、蠔油及糖，炒勻至雞肉上色。 Add the chicken and stir-fry until the surface changes colour. Add the seasonings and mix well. 步驟 4：加入冬菇及炆煮 Braise with mushrooms 加入冬菇及清水或雞湯，煮滾後轉中小火，加蓋炆約 20–25 分鐘，讓雞肉及冬菇吸收 醬汁。 Add the mushrooms and stock. Bring to a boil, cover and simmer for 20–25 minutes. 步驟 5：加入花膠魚肚 Add the fish maw 加入已浸發的花膠魚肚，再炆約 10–15 分鐘，直至雞肉熟透、花膠入味。試味後按需要調整鹹淡，喜歡濃稠醬汁可加入少許生粉水。 Add the prepared fish maw and simmer for another 10–15 minutes, until the chicken is fully cooked and the fish maw has absorbed the sauce. Adjust seasoning and thicken the sauce if desired. 烹調小貼士 Tips 花膠不宜過早加入，以免長時間炆煮而過分軟爛。 冬菇浸發後可保留少量乾淨菇水，加入炆煮更添香氣。 若魚肚是較厚身的品種，應先確認已浸發至適合烹調的軟度，再按實際情況調整炆煮時間。