中國煲湯雞殼(雞骨架)2隻裝(約450克)
中國煲湯雞殼(雞骨架)2隻裝(約450克)
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- 嚴選優質雞源：精選中國優質農場雞隻，肉質鮮嫩且無異味。雞殼（雞骨架）保留了雞胸骨、脊骨及部分頸部，是熬製湯底最精華的部位，確保湯頭呈現最天然的雞鮮味。
- 豐富膠原與營養：雞骨中含有大量的骨膠原、鈣質及蛋白質。經過慢火熬煮，骨髓精華會徹底溶入湯水中，令湯頭口感圓潤飽滿，既滋潤又富含營養，是家庭煲湯不可或缺的良伴。
- 湯清味濃不油膩：相比帶皮整雞，雞殼的脂肪含量極低，能熬煮出清澈不渾濁的高湯。對於追求健康、怕油膩的食客而言，是製作清雞湯或粥底的完美選擇。
- 2隻裝貼心份量：採用 2 隻裝規格，份量充足，剛好適合一般家庭煲製一鍋 4-6 人份量的老火靚湯。專業低溫鎖鮮包裝，確保每一件雞殼都保持色澤鮮明與新鮮度。
- 家常老火靚湯（強烈推薦）：將雞殼跑活水去雜質，與青紅蘿蔔、粟米及豬展同煲 1.5 至 2 小時。雞骨的鮮味能帶出蔬菜的清甜，令老火湯層次更豐富，味道更深邃。
- 萬用清雞湯：加入薑片、蔥段及少許清酒熬煮。濾掉雜質後即成萬用高湯，可用於火鍋湯底、煮麵、炒菜或蒸水蛋，瞬間提升整道菜式的「旨味」（Umami）。
- 金黃雞油粥：將雞殼與白米一同慢熬。雞骨的鮮美會滲透每一粒米飯，粥底綿滑且鮮甜無比，是病後復元或小孩開胃的營養佳品。
- 跑活水去腥：煲湯前建議將雞殼放入冷水中，加入薑片，以慢火加熱至微滾。這能更徹底地逼出血水雜質，確保煮出來的湯頭清澈見底，鮮而不腥。
- 搭配乾貨海味：熬湯時加入少許瑤柱、金華火腿或章魚乾，能引發出雞殼更深層次的鮮甜味，令高湯的香氣與層次感瞬間提升至餐廳水準。
Temperature-Controlled Delivery
Efficient and Effortless
Cost-effective
Curated for Excellence
Direct Supply of Curated Hong Kong Ingredients | G2 Professional Supplier Guide
G2 rigorously selects premium Hong Kong ingredient manufacturers to achieve direct sales from the source. We streamline the traditional supply chain by eliminating intermediary markups, ensuring you receive quality-assured ingredients at the best value. Through live-streamed sessions, we provide a transparent procurement experience, serving as your trusted online partner for ingredient sourcing.
SF Hong Kong provides professional cold chain logistics with end-to-end temperature-controlled delivery.
G2 fully utilizes SF Hong Kong's professional cold chain delivery service. We provide temperature-controlled transportation for all fresh and chilled goods, ensuring that ingredients maintain consistent quality from warehouse departure until they reach your hands, perfectly preserving every ounce of freshness and nutritional value.
