雞煲潮一掀起,各路食店即以不同招數搶客,旺角的「寶寶雞煲」,由經營火鍋店老闆寶哥及朋友Jacky開設,來自四川一位老婆婆的家傳百年配方湯底。Jacky表示:「有次去四川旅行,嘗到朋友婆婆烹調的家庭式雞煲,一試就好鍾意。湯底是祖傳秘方,有成百年歷史,於是請婆婆傳授,再返來開店。」這湯底嘛,色澤偏黃,有多達48種香料藥材,包括黨參、天麻、白芷、川芎、當歸、辣椒乾及花椒等,再加入豬骨、火腿骨及雞腳熬製而成,惹味香氣一擁而上,未食已暈得一陣陣,Jacky補充這湯底辣而不燥,還有補身作用,食完暖笠笠。
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Updated
December 5, 2015
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