中文介紹
主料： 大閘蟹（一隻即可）、柴雞。
輔料：
姜、韭菜。
調料：
鹽、花雕酒、開水（重要喔！）、鮮牛奶、食用油。
製作步驟：
1、大閘蟹洗淨後去掉蟹嘴、蟹肺後將蟹身連蟹腿斬成平均的四份（蟹殼單獨留下）備用。
2、姜切厚片、韭菜洗淨後切寸段備用（如圖）。
3、將斬好的蟹身用開水焯一下快速撈出控水備用。
4、柴雞洗淨後斬成5厘米見方的雞塊備用。
5、鍋中做少許底油（最好是豬油），5成熱時下入雞塊大火煸出雞油。
6、大火迅速下入滾開的開水後蓋蓋繼續大火煮3分鐘左右至鍋中的湯變成純白色。
7、下入蟹身、蟹殼後入花雕酒、鮮牛奶，大火做開。
8、變小火燜煮至雞塊9成熟後入鹽調好味道。
9、待雞塊全熟後再次大火燒2分鐘左右。
10、鍋中湯汁變濃後撒上少許韭菜段提味即成。
ps：
1、步驟6是湯濃色白的關鍵，一定要照做。
2、韭菜只是提味用，不必多放，通常一兩根韭菜就可以了。
英文解說
Ingredients: Crabs (one can), local chicken.
Accessories:
Ginger, leeks.
Seasoning:
Salt, Hua Diao wine, water (important oh!), Fresh milk, cooking oil.
Production steps:
1, hairy crab, cleaned to remove the mouth, lung crab with crab legs, crab body after an average of four Zhancheng (crab shells left alone) use.
2, ginger cut into thick slices, leeks washed and cut into inch sections alternate (Figure).
3, will cut a good crab body is water boiled quickly remove and control of water use.
4, Chaiji Zhancheng cleaned chicken stand 5 cm square.
5, the pot to do a little base oil (preferably lard), 5 nowadays into the chicken into the hot fire stir chicken fat.
6, the fire quickly under the cover into the boiling water to cover Simmer 3 minutes or so to a large pot of soup into a pure white.
7, the next into the crab body, after the shells into the Hua Diao wine, fresh milk, to do open fire.
8, smaller fire stew cook until chicken 9 mature into good taste with salt.
9, to be fully cooked chicken again after the big fire about 2 minutes.
10, thicken the soup pot and sprinkle some chives to taste Serve section.
ps:
1, step 6 is the key Tangnong white color, be sure to follow suit.
2 leeks just to taste with, do not take more, usually twelve chives on it.
