雪櫃仲有半支瑞士汁，
拿拿聲用埋佢嚟煮餸啦喂!
响急凍舖買咗牛肚、雞翼、火雞腎，
牛肚和火雞腎預先滷定放入雪櫃雪一晚，
雞翼就唔使咁快落住，
因為雞翼易熟呀!
材料: 牛肚1磅、火雞腎3個、雞翼14隻、薑8片、蔥段、紹酒1湯匙
調味: 瑞士汁半支、冰糖適量、老抽適量
做法: 牛肚和火雞腎解凍後，清除牛肚內肥膏；
燒熱水將牛肚、火雞腎、薑4片、蔥段和紹酒1湯匙，
出水10分鐘後沖沖水備用；將半支瑞士汁、5~6碗水先煮滾，
落牛肚、冰糖粒和薑4片煮滾後轉小火慢慢炆1小時後，
落火雞腎煲多15分鐘後熄火，唔好開蓋繼續焗至牛肚火雞腎涼後，
放入雪櫃雪隔夜。取出牛肚火雞腎，再煮滾後轉小火滷30分鐘；
將雞翼解凍後，放入熱水灼至斷生後撈起浸涼水；
將灼過雞翼和老抽(調色)，放入牛肚火雞腎內滷多15分鐘後熄火(小火)，
待涼將牛肚火雞腎切件，與雞翼一齊放上碟，淋少許瑞士汁便成。
~雞翼要用小火慢慢浸熟，咁雞肉會特別滑架!
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