作法
- 雞肉與 2 公升水、拍碎的薑、蒜與青蔥共煮 60 分鐘。前 15 分鐘撈除浮沫以保持湯頭清澈。
- 撈出雞肉放涼後去骨撕絲。湯頭以細紗布過濾。
- 準備配料：菠菜汆燙 30 秒擠乾，以麻油、鹽、蒜末調味。豆芽菜汆燙 90 秒，同樣方式調味。香菇以 1 小匙麻油煎香。製作蛋絲：薄煎一張蛋皮，切成細絲。
- 湯頭以醬油、鹽與 1 大匙麻油調味，加熱至滾燙。
- 上桌時：深碗中盛一小堆熱飯，鋪上雞絲、調味菠菜、豆芽菜、香菇與蛋絲。
- 豪邁地淋上熱湯。撒上青蔥與烤過的白芝麻。立即享用，邊吃邊將配料與飯拌勻。
Common questions
Can 溫飯（Onban） be made ahead?
溫飯（Onban） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 75 minutes.
Is 溫飯（Onban） spicy?
溫飯（Onban） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 溫飯（Onban） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 溫飯（Onban） to make at home?
溫飯（Onban） is approachable for a home cook with basic stove skills — total time about 100 minutes, no special technique required.
Can 溫飯（Onban） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
「溫飯」是平壤八大名菜之一—於家族慶宴或冬季喜歡暖胃料理時享用。這道菜源自韓國宮廷，但在北韓家庭中始終是日常料理。清澈雞湯與時令蔬菜配料反映了韓式講究均衡、節制的料理哲學。南韓也有類似的菜，但「溫飯」這個名字更貼近北韓。
