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2016-02-17
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近幾日天氣轉冷,火鍋再次成為合時之選。難得放了半天假,地點選擇亦可以放遠一點。最終決定驅車到九龍城飽吃一頓。「火鍋頭」筆者之前未去過,但曾有食友推介該店的雞湯煲,一於試試!這個招牌花膠冬瓜濃雞湯,用上半只三黃雞、一圈冬瓜、花膠、娃娃菜、杞子、蟲草花等等肴製而成。湯料足,賣相討好。經過一輪淥煮,店員會幫忙將雞隻及冬瓜切件,一鍋美味的雞湯即可享用。三黃雞泛指黃嘴、黃毛及黃爪的肥雞。以三黃雞入饌,普遍肉嫩可口,味甜雞香。而這半只雞亦無令人失望,即使烹煮一段時間,肉質仍保一定嫩感。至於其餘湯料,筆者尤其喜愛清甜腍身的冬瓜及掛滿湯汁的娃娃菜。花膠選材細隻薄身則未算特別出色。為了品嚐最原汁原味的雞湯,建議在添加任何火鍋生料前先嚐一碗,濃郁口味令人回味!在煮製湯底的等候時間,不忘點了兩三款香口小吃作開胃前菜。雞腳從來都是筆者至愛食材之一,這道沙薑雞腳,製作腍身入味,沙薑味道輕盈,可考慮加強一點。墨魚油炸鬼是特色炸品,在酥脆油炸鬼當中釀入一小段墨魚鬚,為脆感添上一份彈牙。吃這道菜切記要新鮮速吃,否則效果會相差很遠。最後一款香口小吃是脆炸午餐肉,今早早餐因某些原因由餐肉奄烈變了火腿奄烈,這份用料不俗的小
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