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Ingredients
油蔥醬
-
200
克 水
or 200 克 高湯 - 30 克 醬油
- 5 克 糖
- ¼ 茶匙 鹽
- 30 克 油蔥酥
雞肉飯&豆腐味噌湯
- 350 - 400 克 雞胸肉 ，橫剖(厚約1.5公分)
- 900 - 1100 克 水 ，詳見要訣
- 120 克 洋蔥 (約半顆)，切粗條(約1公分)
- 10 克 薑 ，切片
- 200 克 白米 ，洗淨，瀝乾
- 1 大匙 乾海帶芽 ，以冷水泡開，瀝乾
- 50 克 白味噌
- 100 克 豆腐 ，切塊(約1.5公分)
組合
- 15 克 青蔥 ，切蔥花(裝飾用)
- Nutrition
- per 1 人份
- Calories
- 2700.3 kJ / 646 kcal
- Protein
- 37.9 g
- Carbohydrates
- 105.1 g
- Fat
- 6.8 g
- Saturated Fat
- 56.8 g
- Fibre
- 4 g
- Sodium
- 1190 mg
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