-雞chicken 半隻 1/2 chicken
-瘦肉lean meat 400g
-南瓜Pumpkins 350g
-瑤柱dried scallop 50g
-薑片Ginger 2片2slices
-紅棗iuiube 4粒4grains
-杞子Goji Berry 8g
豬肉鬆調味料：
-鹽Salt 3g
-蠔油Oyster sauce 5g
-糖/冰糖粉Sugar/Rock sugar powder 15g
-老抽Dark soy sauce 10g
1)主鍋放入1公升水，南瓜切件放在網鍋內
Put 1 liter of water in the mixing bowl, and place the pumpkin slices in the simmering basket.
2)設定15分鐘/Varoma/速度2蒸煮
Set for 15 minutes/Varoma/Speed 2 to cook.
3)南瓜隔水倒回主鍋，加入100ml水
Pour the steamed pumpkin back into the mixing bowl, and add 100ml of water.
4)設定20秒/速度6打成蓉
Set for 20 seconds/Speed 6 to blend.
5)南瓜蓉倒出備用
Pour out the pumpkin puree and set it aside for later use.
6)主鍋放入瘦肉和雞件,水蓋過食材
Put the lean meat and chicken pieces into the mixing bowl, ensuring that the water covers the ingredients.
7)設定5分鐘/50度/速度4跑活水
Set for 5 minutes/50 degrees/Speed 4 to do the waterspa.
8)跑活水把油脂污垢雜質衝出
The waterspa helps to flush out the grease, dirt, and impurities.
9)肉沖水清潔乾淨放入主鍋，加入浸軟的瑤柱，去核的紅棗和薑片
After doing the waterspa to clean it thoroughly, place it back into the mixing bowl along with softened dried scallops, pitted juiube, and ginger slices.
10)加入水至2.2L MAX線位
Add water up to the 2.2L MAX line in the mixing bowl.
11)設定40分鐘/100度/ 反刀湯匙烹調
Set for 40 minutes/100degrees/ Reverse speed spoon to cook.
12)之後放入南瓜蓉
Afterward, add the pumpkin puree.
13)再放入已浸發好，切段的花膠(花膠浸法方法可參考早前鮮奶燉花膠的食譜分享）
Then add pre-soaked and sliced fish maw (For the soaking method of fish maw, you can refer to my recipe for Steamed fish maw in milk shared earlier).
鮮奶燉花膠截圖分享：
Steamed fish maw in milk screenshot sharing:
The soaking method of fish maw by thermomix:
準備乾花膠開啟熱水模式，之後卡上蒸鍋，花膠上下各放兩片薑片辟腥味
Prepare dried fish maw and start with the kettle mode. Place the fish maw in the steaming basket and add two slices of ginger on top and bottom to remove any fishy odor.
設定20分鐘/Varoma/速度1乾蒸
Set for 20 minutes/Varoma/Speed 1 to steam.
完成後花膠會變成橡皮，質感能彎曲就可以！
Afterward, the fish maw should become rubbery and flexible.
準備一個乾淨無油的器皿，注入過濾水，放入花膠浸法最少20小時
Prepare a clean and oil-free container, fill it with filtered water, and soak the fish maw for minimum of 20 hours.
期間換兩至三次過濾水完成了！你看！已經變大了幾倍
During this time, change the filtered water 2-3 times and look, it has expanded several times in size!
質感軟身可以烹調了！看對比圖就可以說明了！
Once it has a soft and tender texture, it is ready for cooking!
The comparison image can explain it better!
14)設定30分鐘/100度/反湯匙烹調
Set for 30 minutes/100degrees/ Reverse speed spoon to cook.
15)最後5分鐘放入杞子
Add goji berry in the last 5 minutes.
16)音樂響起完成！香甜濃郁的金湯花膠雞絕對會有驚喜！
As the music plays, the delicious and fragrant golden chicken soup with fish maw is ready!
17)滿鍋的份量連保溫鍋都不夠放！過時過節做絕對大方又得體!
The mixing bowl is full and even the 2.2Lthermosever cannot ! Making this soup during special occasions will definitely showcase generosity and elegance!
18)瘦肉拿起沖水抹乾放入主鍋
Rinse the cooked lean meat under water, pat it dry, and place it back in the mixing bowl.
19)設定5秒/反刀6切成絲
Set for 5 second/reverse blade 6 to cut in slice.
20)放入鹽,蠔油,冰糖粉,老抽
Add salt, oyster sauce, rock sugar powder, and dark soy sauce.
21)設定25分鐘/Varoma/反刀2.5
Set for 25 minutes/Varoma/reverse blade speed 2.5, finished!