雞豆花川菜的傳統菜品之一,以雞肉為主要原料,因外觀和口感似豆花而得名,口味清淡醇厚,亦為「不麻不辣」的川菜。

做法

將去掉筋膜的雞肉剁成細膩的肉泥,再加入清湯、鹽等調味料攪成糊狀的雞漿,然後將高湯燒至微沸,將雞漿緩緩倒入高湯,待雞漿凝固成雪花狀時即可撈出成菜。[1]

參考資料

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