作法
- 將全雞與水、拍裂的香茅一同煮至微滾。
- 把薑、南薑、大蒜、紅蔥頭、石栗、薑黃粉與芫荽粉打成醬泥。
- 燒熱油鍋，將香料醬炒5分鐘後倒入雞湯中。
- 燉煮60分鐘，撈出全雞放涼，去骨剝絲。湯汁過濾後以鹽調味。
- 米粉以熱水浸泡至軟。
- 上桌時：將米粉盛入深碗，鋪上雞絲、豆芽、半顆水煮蛋、紅蔥酥與香菜，淋上熱湯，搭配萊姆角享用。
Common questions
Can 汶萊雞湯麵 be made ahead?
汶萊雞湯麵 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 汶萊雞湯麵 spicy?
汶萊雞湯麵 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 汶萊雞湯麵 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 汶萊雞湯麵 to make at home?
汶萊雞湯麵 sits at intermediate difficulty — total time about 100 minutes. The ingredients are not unusual but the timing requires attention.
Can 汶萊雞湯麵 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
汶萊雞湯麵與印尼－馬來的索托湯傳統一脈相承。汶萊版本在早餐小攤普及，是汶萊融合馬來、印尼與婆羅洲飲食文化的代表之一。
