[原創食譜 Original Recipe] 自家製健康雞粉 (Homemade Chicken Bouilion Powder)

 

雞粉 – 在香港人的生活中已成為廚房的必須品,可是我們在市面上買到的雞粉,其實只是味精的代名詞,當中可以說是沒有真正雞的成份,所有也是配製的產物,所以食用後對健康不好。雖然作者在網絡上也看到不少分享雞粉的做法,但依作者所見,大部份也只是用雞胸焗爐烤好,加入其他乾配料,就磨粉,或者是煮湯後過濾,雪凍,風乾再磨粉,所以沒有保留太多營養,然而作者這個方法卻最不浪費又保留所有營養的做法,值得大家去參考。

Chicken Bouilion Powder is the most usual powder in Chinese kitchen, unfortunately, the one we bought in market, is not made from real food, it’s just a MSG, it’s bad for our health.  However, I also found some blogs that sharing how to make real chicken powder, but as my understand, they are just using chicken breast and put it into the oven and add some other dry ingredients, then blend it into powder, or some just cook the soup, then filter the ingredients, put it into refrigerator, dehydrate and blend into powder, but this is not remain too much nutrition.  I’m swear that my own method is the most waste-less and remain the most nutrition for the powder, it’s worth to get reference for you.

 

大家都知道,作者是個不喜歡浪費的人,可是每次做完烤雞後,雞殼也會用來做湯底,煮完後整個雞殻最後也是送到垃圾桶去,而煮剩下的蔬菜卻又要迫自己吃,老實說,煮完後的蔬菜味道及質感也不好吧;所以作者想了又想,如何可以一點也不浪費而又可以保存作日後之用;幸好作者在2016年生日的時候,愛人以1.5折買來二手強力攪拌機,所以作者用這機器著手,在網上找到可以強力得把雞骨也粉身碎骨,這消息真好,作者嘗試做過成功後,在這裏分享給大家,希望對大家有用處吧。

Well, as you all know, I hate wasting food, but everytime I made roast chicken, although I still keep the chicken bone for cooking stock, however, after cooked stock, the whole bone still throw away to trash and I have to ate all excess veggies, honestly, it’s really not taste good, therefore, I try to think another way to save all the food and store it for later use; I’m lucky that my beloved one bought me a 2nd hand vitamix blender in the 95% off on my birthday last year, so I tried to search on the internet see whether this blender can help me to blend chicken bone, finally, it’s good news for me, so I tried once and successfully made what I’m imagined, so now I wanna share this method to you.

 

由於雞粉只是中國人的東西,所以今次在煮雞湯的材料會加入中式材料。

Well, chicken bouilion powder mostly use in Chinese dishes, so we have to add some Chinese ingredients on it.

 

材料 (Ingredients) :

 

雞殻  (Chicken bone) – 1個 (1 whole)

冬菇水 (Mushroom water) – 200ml (讀者可以用真冬菇代替, 太約2-3隻就可以了) or you can use real mushroom, 2-3 pcs is enough

金華火腿 (Chinese cured ham) – 50g

薑 (ginger) – 2片 (2 slices)

蔥 /大蔥 (green onion or leek) – 1 條 (1 pc)

蒜頭 (garlic) – 2瓣 (2 cloves)

芫茜 (cilantro/coriander) – 2條 (2 pcs)

洋蔥 /紅蔥頭 (onion / shallot)- 1個 (1 whole) (如果用紅蔥頭,就要2-4個) if you use shallot, use 2-4 pcs

紅蘿蔔 (carrots) – 1個 (1 pc)

西芹/香芹 (celery / wild celery) – 2條 (2 pcs)

水 (water) – 800ml

 

 

做法 (Method) :

 

1. 準備一個大鍋,把所有材料放入鍋內,水量蓋過材料就可以了
Prepare a big pot, add all the ingredients and fill water over all the ingredients

 

2. 待水滾後,轉細火,煮1小時
boil it until bubbling, turn to small fire and lid on, cook for 1 hour

 

3. 煮好後先看看水量,如果水量只剩下1/3就可以了,如果湯水過多,可以用另一個器皿留下,待涼後用冰格存放在冰箱內,或可以用大火再煮至收湯,那麼湯水會更加濃郁芳香
When cooked, check the water level, better just remain 1/3 otherwise it’s too watery when blending, you can either take out some excess stock, let it cool and frozen it or you can turn the heat on, and let it cook on high heat until water evaporated until 1/3, it will more delicious.

 

4. 把所有材料連湯水放入強力攪拌機內,由慢速到快速,打至一個濃醬就可以了
Put all the ingredients and soup into blender, blend it from low to high until it’s becomes a paste form

 

5. 然後在風乾機盤上放上烘焙紙,把濃醬倒上,慢慢地分佈滿薄薄一層
Prepare some baking paper on the dehydrator tray, pour the paste into the tray and spread it into thin layer

 

6. 風乾後是脆的,小心地放入磨粉機磨成幼粉,
Dehyrated it until all dry out, it’s depends on your dehydrator settings, after dry, then you can grind it into fine powder.

 

7. 把磨好的粉過篩,這個步驟很重要,不然就會一舊舊了。
After grinded, use the sieve to sift the fine powder, this is the very important step, otherwise the powder will stick together.