慢炖锅鸡肉面汤

慢炖锅鸡肉面汤

Ingredients

  • 8杯(1900毫升)低钠鸡高汤
  • 4个大红萝卜,切丁
  • 3节芹菜,切片
  • 1个大洋葱,切丁 
  • 1/2茶匙(2.5毫升)干百里香
  • 1/4茶匙(1.2毫升)黄姜粉
  • 辣椒
  • 3 1/2至4磅(1600至1800克)整鸡
  • 1包(12盎司/340克)宽鸡蛋面条

Directions

  1. 把鸡高汤、红萝卜、芹菜、洋葱、百里香、黄姜粉、盐和辣椒拌入一个6夸脱(约6升)的慢炖锅内胆中。
  2. 把整鸡放在内胆蔬菜料上。盖上盖子,并以高档慢炖5至6小时,或以低档慢炖7小时。检查鸡肉熟度的最好方式是使用肉类温度计。插入肉中后,熟透时鸡胸的温度应达到75°C,鸡腿的温度应达到80°C至85°C。要测量内部温度,把温度计插入到鸡胸或大腿内侧最厚的部分进行测量,避免接触到骨头。
  3. 取出鸡肉,将其放置在砧板上冷却。 
  4. 把鸡蛋面条加入到慢炖锅中。盖上盖子,烹饪8至10分钟,或直到脆嫩。
  5. 将鸡肉去皮去骨,切丝。把切丝的鸡肉添加到慢炖锅混合料中。根据口味,可再加些盐和辣椒。
  6. 立即享用,或按食用份量将其冷冻起来。
份量:8-10

RECIPE TAGS

Good Thinking® inspires people to say, "Why didn't I think of that?" It's a simple answer to an age-old question or an insight gleaned from living in the real world. After all, we've been there. We know how coffee tastes after the pot sits untouched for hours. We've cleaned Swedish meatballs off the backseat upholstery — and arrived empty-handed at a friend's potluck as a result. So at Hamilton Beach, we tackle problems like these head-on, using in-depth research, a century of experience, and rigorous testing to find the best solution. We love solving these pesky problems and hope it makes your life easier. Now that's Good Thinking®.
Follow Us:  weibo    Wexin
Sample Product Label
image to the top