朋友Annie最近愛上烹飪,她平日工作十分忙碌,所以只能在週末才可練習。 剛開始最好試煮又簡單又易控制菜式,好似這款冰涼話梅花彫醉雞翼,閒情週末弄好也可留在忙碌平日中享用。

材料:
雞翼 1.5磅
話梅肉 30g (剪成小塊)
花彫酒 2杯
雞湯 2杯
杞子 適量
冰糖 1茶匙
鹽 2茶匙
薑 3片
蔥 1棵

做法:
雞翼用鹽醃兩小時或以上。
薑、蔥加水煲滾後放入雞翼煮5分鐘,即取出雞翼放入冰水中冷卻。
雞湯及冰糖加熱煮至冰糖溶,即熄火放入話梅肉及杞子。
話梅雞湯降溫後,即可加入花彫酒及雞翼,放入雪櫃冷凍1晚。

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