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วิถีอู๊ด
วิถีอู๊ด

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Chicken Soup

2025/9/18 Edited to

... Read moreถ้าพูดถึง “ซุปไก่ร้อน” เมนูนี้เป็นอะไรที่ช่วยฮีลใจสุด ๆ โดยเฉพาะวันที่ฝนตก อากาศเย็น หรือรู้สึกไม่สบายเล็ก ๆ ฉันชอบทำแบบบ้าน ๆ ใช้วัตถุดิบน้อย แต่ได้ความหอมหวานจากน้ำซุปธรรมชาติ ซดตอนร้อน ๆ คือโล่งคอและอุ่นท้องมาก วัตถุดิบที่ฉันใช้บ่อย (ปรับตามของที่มีได้เลย) - ไก่ส่วนสะโพก/น่อง/อก (เลือกที่ชอบ) - รากผักชี กระเทียม พริกไทย (ช่วยให้หอมและลดคาว) - หอมใหญ่/แครอท/หัวไชเท้า (ทำให้น้ำซุปหวาน) - เห็ดหรือข้าวโพดอ่อน (เพิ่มความกลมกล่อม) - เกลือ ซีอิ๊วขาว หรือซอสปรุงรสเล็กน้อย ทริคให้ซุปไก่หอมใส ไม่คาว 1) ลวกไก่ก่อนต้ม: ใส่น้ำให้เดือดแล้วลวกไก่ 1–2 นาที เทน้ำทิ้ง จะช่วยลดกลิ่นและทำให้น้ำซุปใสขึ้น 2) ใส่รากผักชี-กระเทียม-พริกไทยตั้งแต่ต้น: ฉันทุบพอแตกแล้วลงหม้อเลย กลิ่นหอมจะออกมาดีมาก 3) ต้มไฟอ่อนและช้อนฟอง: ช่วงแรกจะมีฟองลอยขึ้นมา ช้อนออกเรื่อย ๆ น้ำซุปจะใสและรสละมุน วิธีทำแบบง่าย ๆ ที่ฉันทำประจำ - ใส่น้ำในหม้อ ตามด้วยไก่ที่ลวกแล้ว + เครื่องหอม (รากผักชี กระเทียม พริกไทย) - พอน้ำเดือด ลดเป็นไฟอ่อน ต้มประมาณ 25–40 นาที (ขึ้นกับชิ้นไก่) - ใส่ผักที่แข็งก่อน เช่น แครอท หัวไชเท้า แล้วค่อยตามด้วยหอมใหญ่/เห็ด - ปรุงรสแบบเบา ๆ ด้วยเกลือหรือซีอิ๊วขาว ชิมให้พอดี (ฉันชอบให้รสใส ๆ ซดง่าย) - ตักเสิร์ฟตอนร้อน ๆ จะดีที่สุด เสิร์ฟยังไงให้อร่อยขึ้น ฉันชอบโรยพริกไทยเพิ่มอีกนิด บางวันบีบมะนาวนิดเดียวให้สดชื่น หรือกินคู่ข้าวสวย/ข้าวต้มก็เข้ากันมาก ถ้าอยากได้ความเผ็ดนิด ๆ ใส่พริกป่นหรือพริกไทยขาวเพิ่มก็ฟิน ถ้าทำเยอะ เก็บยังไง พักให้หายร้อนก่อนแล้วค่อยแช่ตู้เย็น เก็บได้ประมาณ 2–3 วัน เวลาอุ่นให้เดือดอีกครั้ง จะได้ “ซุปไก่ร้อน” แบบเดิม ซดแล้วสบายท้องเหมือนเพิ่งทำใหม่ ๆ เลยค่ะ

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