胡椒雞湯玉米筍
This recipe is AI-generated. Adjust based on your actual situation.
Start with heating olive oil in the soup pot, sweat onion and garlic to build aroma, add chicken breast and water, simmer gently until the broth is clear and sweet. Drop in corn shoots at the end to retain texture. Finish with salt, sugar, and black pepper for a light, peppery finish.
Ingredients
- 雞胸肉120 g (≈ ½ 塊)
- 玉米筍6 根
- 水360 ml
- 橄欖油⅔ 湯匙
- 洋蔥40 g (≈ 1 顆)
- 蒜1 瓣
- 黑胡椒¼ 茶匙
- 鹽⅓ 茶匙
- 糖¼ 茶匙
Cookware
- 湯鍋
Steps
- 1在湯鍋中倒入橄欖油，用中火加熱 30 秒
- 2加入洋蔥與蒜，用中火炒至出香 1 分 30 秒
- 3放入雞胸肉與水，大火煮滾後轉小火燉煮 10 分鐘至湯清
- 4加入玉米筍，繼續小火燉煮 5 分鐘至玉米筍熟透
- 5最後加入鹽、糖、黑胡椒拌勻，關火即可
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