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Ingredients
- 15 克 龍井茶葉
- 1500 克 水
- 20 克 薑 ，切片
- 700 克 帶皮帶骨雞腿肉 ，切塊，先以滾水川燙
- 5 顆 紅棗 (約15克)
- 1 茶匙 枸杞
- 3 片 甘草
- 150 克 新鮮綜合菇類 ，去根部，剝散
- 1 ½ 茶匙 鹽
- 1 茶匙 糖
- ½ 茶匙 米酒
- Nutrition
- per 1 人份
- Calories
- 1887.7 kJ / 451.6 kcal
- Protein
- 26.6 g
- Carbohydrates
- 18.5 g
- Fat
- 29.7 g
- Fiber
- 1 g
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