沙薑波蘭鵝掌 Braised Polish goose feet in sand ginger soup

超愛吃沙薑雞脚，還要儘黏附有的沙薑汁。從前最愛吃醉瓊樓的，幾十元才得6隻乍。其次西貢有間海鮮酒樓，其沙薑雞腳也出名。10元一隻。沙薑是薑科植物，喜歡溫熱天氣，常生長於印尼，台灣，雲南，廣西。它入胃經，有改善消化不良，溫中散寒，止痛功效。


今次所購買的沙薑正是印尼品種。老闆說大陸出售比較大粒，平宜一點但不及印尼出產的香。我買了10粒左右，要40大元啊！把雞腳換了特大隻的波蘭鵝掌。貪其肥美，腳筋粗，有咬口。價錢亦很抵。但它肉質較實，相比雞腳，煮食時間長一點。想保持完整不破爛，可以煮下焗下的方法啊！

材料及調味: 波蘭鵝掌，大塊薑，新鮮沙薑(部分磨至幼蓉留沙薑汁用)，乾蔥頭，蔥，沙薑粉，鹽半碗，糖少許, 油，香葉2片

Ingredients: Polish goose feet, big pc of fresh ginger, fresh sand ginger(mash some for the sauce later),  shallots, spring onion, sand ginger powder around 4tbs, salt half bowl, sugar little bit，cooking oil，bay leaf 2pc

A) 煮鵝掌
Cooking of the goose feet




用薑酒飛水->沖洗至皮收緊
Blanch the goose feet with ginger and wine-> rinse the feet until skin contracted



大鍋加3L水或能蓋過食材-> 薑，沙薑，乾蔥頭拍扁-> 香葉，沙薑粉2湯匙一起加入->先放鹽的一半->試味->逐少加入直至味道剛有一點咸就停止落鹽->煲15分鐘

Big pot with 3L of water or that amount can be covered all ingredients-> bring all the herbs into the pot after pressed including 2tbs of sand ginger powder and bay leaf-> add half portion of salt and taste the saltiness-> adjust the taste by adding a bit more sea salt-> the sauce should be mildly salty->boil 15mins




15分鐘後->放入鵝掌->中火煲30分鐘->熄火焗->待湯冷卻再煲15分鐘，熄火焗住在煲內->重覆多一次或直至鵝掌夠腍

After 15mins-> put goose feet in-> boil 30mins in moderate to high heat-> off heat, do not open the lid-> reboil for 15mins when the soup is cool down-> repeat one cycle or until goose feet tender enough



在最後可加點葱-> 熄火->浸耐一點，味道更好
add some spring onion at last-> off heat-> let the feet keeping inside-> longer time, better in taste


B) 準備沙薑汁
Preparation of sand ginger sauce



2湯匙沙薑粉加少許糖，鹽
Mix 2tbs of sand ginger powder with little bit salt and sugar





4-5湯匙油-> 最細火->略炒已磨碎的新鮮沙薑
heat up 4-5 tbs of cooking oil-> fry the mashed sand ginger in very low heat




把熱油及炒過的沙薑蓉加入沙薑粉->攪勻
Add hot oil mixture into the sand ginger powder-> mix well



不能停手的沙薑鵝掌。。好味道。。

Tips:
1. 新鮮沙薑香氣十足但單獨使用，味道不夠。
2. 沒有新鲜沙薑，可添加一點沙薑粉。

Tips:
1. Fresh sand ginger is aromatic but not strong flavor enough if use alone.
2. Add some more sand ginger powder if no fresh one.