菌菇鸡汤

做法

1. 1干香菇加 500 毫升温水泡 30 分钟至菇伞完全变软。捞出香菇轻捏，泡菇水用细筛过滤，碗底最后那勺带沙的不要。

   🔍 看状态 温水泡 30 分钟 · 30 minutes in warm water

   状态：菇伞由干瘪发硬变为饱满柔韧，泡菇水转成深琥珀褐色Caps swell from wrinkled and hard to plump and pliable; the soaking water turns a deep amber-brown

   判断标准：捏一下菇伞——中心完全变软，无硬芯Squeeze a cap — the center is soft all the way through with no hard core

2. 2鸡放入锅中加冷水没过，烧开后煮 3 分钟，整锅倒掉并用冷水冲洗鸡身。锅也洗一下。这能去除会让汤永久浑浊的血沫。

   🔍 看状态 大火 沸煮 3 分钟 · 3 minutes at a boil

   状态：表面聚起厚厚的灰褐色浮沫、水变浑；冲净后的鸡皮干净紧致Thick grey-brown foam collects on the surface and the water turns cloudy; the rinsed skin looks clean and taut

   判断标准：腹腔内无粉色血水，冲洗过的表面不再滑腻No pink liquid remains in the cavity and the rinsed surface is no longer slippery

3. 3净鸡回净锅，加 2.5 升冷水、姜片、葱结、黄酒、泡发香菇和滤净的泡菇水。烧开后立刻转最小火微沸。

   🔍 看状态 小火 最小火微沸 60 分钟 · 60 minutes at the lowest simmer

   状态：汤面只有偶尔懒懒地冒一个泡，锅边聚起几颗清亮的油珠Surface shows only the occasional lazy bubble breaking; a few beads of clear fat gather at the rim

   判断标准：汤色已呈淡金、香气咸鲜；水位下降不到五分之一The broth is already pale gold and smells savory; the liquid level has dropped by less than a fifth

4. 4微沸 60 分钟，中途撇沫两三次。然后下鲜菌菇再煮 15 分钟。鲜菌菇特意后放——一开始下会煮化并使汤变浑。

   🔍 看状态 小火 60 + 15 分钟 · 60 + 15 minutes

   状态：汤色加深为清亮的金琥珀色；鲜菇伞饱满完整，浮在汤面之下Broth has deepened to a clear amber-gold; fresh mushroom caps are plump and intact, floating just under the surface

   判断标准：筷子能毫无阻力地扎透鸡腿，流出的汁水清澈不泛红A chopstick pierces the thigh with no resistance and the juices run clear, not pink

5. 5此刻才加盐和白胡椒。尝味调整——汤应清鲜醇厚，而不是咸。想更清爽可用勺撇去表层浮油，然后分盛入碗，每碗都要有鸡、干香菇和鲜菌菇。

   🔍 看状态

   状态：汤色清亮琥珀，鸡皮半透明呈浅金，香菇伞深褐油亮，鲜菇饱满Clear amber broth, chicken skin translucent and pale gold, shiitake caps dark and glossy, fresh mushrooms plump

   判断标准：汤液挂舌，咽下后鲜味能停留数秒The broth coats the tongue and the savory note lingers for several seconds after swallowing