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Ingredients
- 20 克 竹笙
- 5 克 薑, 切片
- 400 克 帶皮雞腿肉, 以滾水川燙去血水
- 1200 克 水
- 10 克 枸杞
- 250 克 熟竹筍, 切片
- 30 克 醬油
- 5 克 鹽
- 5 克 白胡椒粉
- Nutrition
- per 1 人份
- Calories
- 721 kJ / 172 kcal
- Protein
- 20.1 g
- Carbohydrates
- 1.4 g
- Fat
- 9.4 g
- Fibre
- 0.6 g
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