瓦罐雞湯
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2014-4-2 09:13 上傳</div>
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所需材料：<br />
<strong>母雞、薑片、精鹽、高鮮味精、白胡椒粉、熟豬油、蔥結。</strong><br />
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做法：<br />
<strong>1、母雞剁去頭、腳，用清水洗淨，斬成4公分寬、5公分長的塊，保持腿與翅形的完整。<br />
2、炒鍋置旺火上，下人熟豬油燒熱，將雞肉、腕、肝、心和蔥結、薑片一起下鍋爆炒，待香氣撲鼻炒去血色時，加鹽起鍋分裝人12只小瓦罐中，每罐加清水500克，置小火上煨至湯汁濃稠加入高鮮味精，撒上白胡椒粉，原罐上席。</strong><br />
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烹飪的關鍵：<br />
正宗風味要求，一是選用孝黃老母雞，味道鮮美；二是分裝小瓦罐，文火慢煨，約需2小時以上，原罐上席。<br />
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典故：<br />
湖北武漢「瓦罐雞湯」系武漢市小桃園煨湯館的傳統名菜。是選用黃陂、孝感地區的黃色老母雞為主料，以特製的瓦罐在文火上長時間煨制而成。瓦罐受熱均勻，老母雞經過長時間的小火煨制，骨酥肉嫩，湯汁稠濃，味道鮮美。加之湖北人最喜喝湯，視此菜為珍品。<br />