Braised Goose Feet with Garlic, Yunan Ham & Fish Maw (Serves 2 to 3) 原粒蒜子雲腿花膠炆鵝掌 (2至3位份)

IngredientsGarlic clove 12pcs, Yunan ham 4slices, soaked fish maws 150g, soaked balck mushrooms 8pcs, fried goose feet 8pcs, ginger 2slices, green onion white sections 2pcs, Xiaoshing wine 2tsp

Seasonings: Chicken stock 4cups, ginger 3slices, green onion 2pcs, oyster sauce 2tbsp, Xiaoshing wine 1tbsp, rock sugar 30g

Thickening: Corn starch 1.5tbsp, water 1/2cup, pepper & sesame oil to taste

蒜肉12粒,雲腿片4塊,已浸發的花膠150克,已浸發的冬菇8隻,炸鵝掌8隻,薑片2塊,蔥白2條,紹酒2茶匙

調味料: 清雞湯4杯,薑片3塊,蔥段2條,蠔油2湯匙,紹酒1湯匙,冰糖30克

芡汁料: 生粉1.5湯匙,清水半杯,胡椒粉及麻油適量
Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Beauty

Recipe Style: Seasonal & Holiday

Food by region: Chinese

Occasion & festival: Lunar Chinese New Year

Occasion & festival: Mid-Autumn Festival

Occasion & festival: Mother's Day

Occasion & festival: Everyday Meal

Type of Dish: Main

Recipe by

Miele

Type of ingredient

Seafood

Poultry

Poultry: Goose

Dried Seafood

Preparation1) Place the fish maws & goose feet in a heatproof container, lay the ginger, green onion white sections & wine over it, place in Miele Puresteam at 100C for 5 minutes, rinse to cool & drain well.

2) Place the maws, goose feet, mushrooms, garlic and ham in DGG 7 stainless steel container, pour in the seasonings, cover and place in Miele Puresteam at 90C for 2 to 3 hours( or until the feet get tender), take the maws & feet in a serving platter, drain off ginger & onion from the sauce.

3) Heat the sauce in a small pan over low heat until boiling, stir in the thickening & pour it over the maws & feet. Serve at once.

1) 花膠及鵝掌放耐熱容器內,鋪上薑片,蔥段及紹酒放Miele蒸爐以100゚C蒸5分鐘,過冷河後瀝乾待用。

2) 將花膠,鵝掌,冬菇,蒜肉及雲腿片放DGG 7不鏽鋼盤內,加入已拌勻的調味料,加蓋放Miele蒸爐以90゚C蒸2至3小時(視乎鵝掌稔軟度),將花膠及鵝掌取出放深碟中,把盤中汁液隔去薑片及蔥白留用。

3) 汁液放小鍋中以小火煮至微沸,加入芡汁料拌勻煮沸淋在花膠及鵝掌上即可享用。


TipsDGG7 stainless steel container is suitable for making soup & braising dishes, its cover can retain the aroma with outstanding heat distribution. It is perfect fit for the Miele Puresteam and easy to store in your refrigerator. It can be used directly from the refrigerator to the Miele Puresteam.

The low temperature 70 – 90C steam is suitable for braising tough meat ingredients. The meat retain good shape & plumpy in texture. The connective tissue of the meat become tender & full of flavor. The tight fit cover also assure the aroma.

DGG7有蓋不鏽鋼盤適用於燉湯炆煮,可直接放入蒸爐烹調,存氣之餘受熱迅速,烹調後也方便放雪櫃冷藏儲存,毋須更換容器可直接放入蒸爐加熱。

以低溫蒸氣70至90゚C炆煮肉類食材,除了可保持型狀飽滿多汁外,筋肉部份更稔軟入味,加蓋烹調更能保存香味。