明天便是農曆新年（2月3日）。今次請來九龍酒店龍逸軒大廚蔡劍坤師傅，教煮花膠這種名貴食材，加上來自波蘭的大大隻鵝掌，炮製成北菇花膠鵝掌煲，美味可口，而且製法簡易，用來宴客招待親友最為得體。
蔡劍坤
蔡劍坤師傅現為九龍酒店龍逸軒大廚，入行超過二十年，最擅長炮製粵菜，也愛創新，不時想出獨特新菜式，以滿足客人要求。
預先走油 保持爽口
要炮製可口的粵菜，蔡師傅認為最重要是選用最新鮮上等的食材，才能有美味效果。因此，製作這道北菇花膠鵝掌煲時，他特別建議選用來自波蘭的鵝掌，取其掌身較中國鵝掌大，而且皮脂亦較厚，啖啖肉，吃時更為滿足。
在處理鵝掌方法上，亦要花點工夫，先洗淨後再用豉油或老抽將鵝掌略為炒香，這樣能帶出鮮味的同時，也能令鵝掌呈現其擁有的亮啡色澤。鵝掌炒過後，隨即以攝氏八十度的油，將之炸至金黃色，這個「走油」過程實非常重要，因可令掌身變得實淨爽口，之後再用上湯煲煮時，鵝掌不會輕易被煮爛，菜式的賣相得以更為美觀。
至於另一個主角乾花膠，可用較快捷的方法處理。乾花膠用熱滾水浸泡八小時，浸泡時要將碗口用蓋或保鮮紙密封，浸完後即用水徹底洗淨，切件備用。花膠及冬菇均不能太早落鍋，因為花膠含大量骨膠原，煮得太久會融化掉，失卻彈牙口感。冬菇煮過久亦會淡而無味，所以應在最後半小時才加入花膠及冬菇，讓花膠剛剛好將湯底的濃香汁液吸收，充滿金華火腿及豬肉的甜香，爽口又入味。採用原個煲仔上桌，吃時暖烘烘的感覺，最適合今個寒冷新歲品嘗。
北菇花膠鵝掌煲 /Dry Mushroom, Swim Bladder and Goose Paw Pot
| 村料 | Ingredients |
| 乾冬菇 50克 | Dry mushroom 50g |
| 乾花膠 100克 | Dry swim bladder 100g |
| 鵝掌 4至5隻 | Goose paw 4-5 |
| 瘦肉 400克 | Lean pork 400g |
| 金華火腿 200克 | jinhua ham 200g |
| 豉油 適量 | Soy sauce some |
| 雞上湯 4碗 | Chicken soup 4 bowls |
| 蒜頭 1粒 | Garlice 1 |
| 大葱 1棵 | Welsh inion 1 |
| 薑 2片 | Ginger 2 slices |
| 油 適量 | Oil some |
製法
1.乾冬菇用水浸八小時。
Soak the dry mushroom for 8 hours.
Soak the dry mushroom for 8 hours.
2.用熱水將花膠浸泡。
Soak the dry swim bladder in hot water.
Soak the dry swim bladder in hot water.
3.用保鮮紙把浸有熱水及花膠的碗封口，浸泡八小時後洗淨。
Cover the bowl with plastic wrap when soaking the swim bladder in hot water. Soak for 8 hours and then rinse.
Cover the bowl with plastic wrap when soaking the swim bladder in hot water. Soak for 8 hours and then rinse.
4.以豉油落鑊略炒鵝掌，再以攝氏八十度的油炸至金黃色，盛起。
Toss the goose paw with soy sauce in wok, then deep fry in 80℃hot oil until turn into golden colour. Dish up.
Toss the goose paw with soy sauce in wok, then deep fry in 80℃hot oil until turn into golden colour. Dish up.
5.蒜頭、大葱、薑片下油鑊走油，或略為爆香亦可。
Deep fry garlic, welsh onion and ginger or stir fry until aromatic.
Deep fry garlic, welsh onion and ginger or stir fry until aromatic.
6.將金華火腿及瘦肉汆水，備用。
Blanch the jinhua ham and lean pork.Set aside.
Blanch the jinhua ham and lean pork.Set aside.
7.雞湯煮滾，加入金華火腿、瘦肉、蒜頭、大葱及薑片，煮十分鐘後倒入煲仔，以中火燜個半小時。
Bring chicken soup to a boil, add Jinhua ham, pork, garlic, onion and ginger,cook for 10 minutes,then pour all the ingredients in the pot, simmer for 1.5hours over medium heat.
Bring chicken soup to a boil, add Jinhua ham, pork, garlic, onion and ginger,cook for 10 minutes,then pour all the ingredients in the pot, simmer for 1.5hours over medium heat.
8.加入鵝掌後，燜煮一個小時。
Add in the goose paw and simmer for 1 hours.
Add in the goose paw and simmer for 1 hours.
9.將浸軟的花膠切件。
Cut the soked swim bladder into pieces.
Cut the soked swim bladder into pieces.
10.加花膠及冬菇入煲仔內，略煮十五至三十分鐘，即成。
Add the swim bladder and dry mushroom in the pot, cook for 15 to 30 minutes then serve.
Add the swim bladder and dry mushroom in the pot, cook for 15 to 30 minutes then serve.
小貼士 Tips
鵝掌應先用油炸至金黃色，走油後就不易在煲煮過後變得腍爛，以保賣相。
The goose paw must deep fry until turn into golden colour, it will not become too soft and can keep the good looking after cooking.
The goose paw must deep fry until turn into golden colour, it will not become too soft and can keep the good looking after cooking.
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