瑤柱煲雞 (我媽咪版), My Mom’s Version of Cantonese Chicken Soup

尋日有啲好似作病咁，又落雪，就突然間想飲雞湯補吓。又解咗兩隻雞脾係雪柜，雞睥肥就肥啲，不過算啦，飲個陣隔開啲油就得啦。除咗去親戚屋企，我好少去人吔屋企食飯， 所以真係唔知人哋屋企啲雞湯係點。不過我屋企通常都係用瑤柱煲，再加少少米。嚟咗美國之後，我先知台灣人煲雞湯會落冬菇，有時仲會落淹咗嘅苦瓜。不過我都係鍾意用瑤柱煲多啲。

雖然尋日想飲，但係都煲唔切，＂煲湯＂唔同　＂滾湯＂， 起碼要煲兩個鐘。 記得有台灣朋友問我，咩係＂老火例湯＂。 其實， ＂老火例湯＂ 即係一般嘅＂熬湯＂用慢火長時間慢慢煲。既然煲唔切，所以就用電子瓦罉煲，今日放工就有得飲，不過的湯同瑤柱差唔多俾阿妹裝晒，剩晒啲雞同米，好似雞粥咁。

做法：

兩隻雞脾同一小舊瘦肉用薑蔥出水五分鐘，凍水洗淨。電子瓦罉放入已出水雞脾同瘦肉，四分一杯洗好瑤柱（可以唔浸，因為煲好耐）同四分一杯米。大概放1至1.5 L凍水。用Low煲7至8個鐘。飲個陣加鹽。

For those who doesn't read Chinese, here is my mom's recipe on Cantonese Chicken Soup (Cantonese soup is usually broth, you can have it before or after your meal):

Boil 2 chicken legs and 1 small piece of pork with 1 stalk of green onion and a small piece of ginger (about 1”) for 5 minutes. Wash the chicken legs and pork with cold water. Place into the slow cooker. Add ¼ cup washed dry scallop and ¼ cup rice. Add 1 to 1.5 L water (enough to cover all the ingredients). Cook at low for 7-8 hours. Add salt to taste when serve. 

Happy Blogging – Vee