識煮食譜｜小董中醫博士教煮珍菌養生田雞焗飯 滋味養生料理
2022-10-06 00:00 
一連兩星期的《星島食譜》，請來對養生料理很有研究的小董中醫博士，為大家示範養生菜式，今日先睇片學煮「珍菌養生田雞焗飯」，材料如秘魯牛肝菌、蟲草孢子頭、高原黑木耳絲，都是營養豐的食材，烹法容易又美味。周日（10月9日）隨《星島日報》附送的食譜書《小董 養生滋味1》有齊小董示範的五道養生菜，喜歡自煮的朋友別錯過。
珍菌養生田雞焗飯
Baked Rice with the Chinese edible Frogs and Fungus
粒粒分明的米飯吸收了田雞、珍菌及調味醬汁的精華，美味可口。
分量：2人份 需時：45分鐘
材料：
田雞 8 隻
白米1 杯
秘魯牛肝菌 6片
香菇 3隻
蟲草孢子頭 10條
高原黑木耳絲 5片
無磺金針 6條
去核紅棗片 2粒
蜜糖豆 15條
薑絲 2片
葱段 少許
蒜片 少許
炸蒜 少許
生抽 少許
糖1茶匙
紹興酒 少許
水 1碗
Ingredients:
Chinese edible frogs 8 pcs
White rice 1 cup
Porcini mushrooms 6 pcs
Dried shiitake mushrooms3 pcs
Cordyceps 10 pcs
Black fungus（cut into shreds）5 pcs
Dried lily bulbs 6 pcs
Red dates（pitted） 2 pcs
Snap peas 15 pcs
Ginger（cut into shreds） 2 slices
Spring onion（sectioned） a little
Raw garlic flakes a little
Fried garlica little
Light soy sauce a little
Sugar 1 tsp
Shaoxing wine a little
Water1 bowl
汁料：
生抽 1湯匙
老抽 1/2湯匙
天然蔗糖 1.5湯匙
熟葱頭油 1湯匙
辣椒絲 適量
Seasoning:
Light soy sauce 1 tbsp
Dark soy sauce 1/2 tbsp
Natural raw sugar 1.5 tbsp
Cooked shallot bulb oil 1 tbsp
Chilli shreds some
做法：
1. 香菇浸軟及切絲。蜜糖豆除外皮，取出豆粒備用。將汁料慢火煮至糖融化。
Soak to soften the shiitake mushrooms, cut into shreds. Remove the pods of snap peas and keep the peas. Cook the seasoning over low heat until sugar dissolves.
2. 黑木耳浸軟後切絲。
Soak to soften the black fungus, cut into shreds.
3. 劏好田雞切件，不要脊骨位。
Rinse the Chinese edible frogs and chop without spine.
4. 田雞用生抽、糖、紹興酒、薑絲和蒜片醃20分鐘。
Marinate the edible frogs with light soy sauce, sugar, Shaoxing wine, ginger and garlic flakes for 20 minutes.
5. 米洗淨，放入煲內，加一碗水（米和水比例為1:1），用大火煲至水滾時收慢火，待飯面呈「蝦眼水」。
Rinse the rice and add into a pot（ratio of rice to water is 1:1）, cook over high heat until water boils, reduce the heat until the surface of rice present "prawn eye water"（means water just before the boiling point when it just starts bubbling at around 75 to
6. 放入田雞及其他材料，大火煮出香味，轉小火煮15分鐘。
Add the Chinese edible frogs and other ingredients, turn up the heat a little and cook for 15 minutes until aroma releases.
7. 熄火，下葱粒，淋汁料焗5分鐘，灑上炸蒜即成。
Turn off the heat, sprinkle with the spring onion, drizzle with the sauce, cover with a lid and leave it for 5 minutes, the fried garlic should be the last to add.
小貼士：飯及材料熟後，要淋上汁料焗5分鐘，才能帶出煲仔飯的香味。牛肝菌是治療風濕關節炎的好幫手，選產自秘魯的效果更好。
Tips: Drizzle the sauce after all ingredients are cooked, then cover a lid and leave it for 5 minutes that should be bring out the aroma of the rice. Porcini mushroom is a good helper in the treatment of rheumatoid arthritis, and produced in Peru is the best.
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