Picture Credit by Taiwanese in Thailand
這應該是我最喜歡的湯品之一，做起來非常漂亮，感覺很像很多馬卡龍在湯裡面漂著，其中又有蝦子、雞肉、豬肉，算是一道非常豐富的料理，不過也有點困難就是了。如果有任何問題，歡迎在下面留言問我。
I personally think this should be one of my favorite soups, it is really beautiful to present, looks like plenty of macaron in the soup, and it contains prawn, chicken and pork, ABUNDANT!! However it is slightly hard to cook it, if you have any question, feel free to leave in the comment or PM me.
材料介紹 (3-4人份) / Ingredients (for 3-4 ppl)
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雞胸肉
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50g
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Chicken beasts
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豬肩肉
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50g
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Pork sirloin
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中型蝦子
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50g
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Medium prawns
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雞高湯
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750g
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Chicken stock
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淡醬油
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10g
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Light soy sauce
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魚露
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10g
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Fish sauce
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青蔥
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20g
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Spring onion
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香菜根
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5g
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Coriander roots
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大蒜
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5g
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Garlic
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胡椒子
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1g
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Peppercorns
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蛋腸 / Egg Sausage
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豬腸衣
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20g
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Pork intestines
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雞蛋
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5pc
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Eggs
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鹽
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1g
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Salt
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裝飾 / Garnish
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香菜葉
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5g
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Coriander leaves
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做法：
1. 將豬腸衣(約30cm-40cm)泡水軟化後，注滿水確認腸衣沒有破洞，將豬腸衣一頭打結，確定要非常牢固，否則蛋液會從另外一頭流出。五顆蛋打散後過篩，使用漏斗將蛋液倒入豬腸衣中，將多餘的空氣擠出，並將另外一頭打結成香腸狀。
2. 準備一個鍋子，鍋底大小需可完整平放蛋腸。倒入七分滿水，並且煮沸後，關至小火(此動作非常重要，需確認鍋中的水無沸騰的水泡)，將蛋腸平放至鍋中，以約70度的水溫煮30分鐘，直至蛋腸完全凝固(可用竹籤或小刀片輕戳蛋腸確認熟度)。凝固之後取出冷卻，切成2 cm 厚度後置一旁備用。
3. 青蔥10g切成段一寸大小後放置一旁備用。另外10g去除尾部後，快速過熱水軟化後，放置一旁備用。
4. 蝦子洗淨去殼及清除腸泥後，對半切。雞胸肉及豬肩肉切成約5x2長度，與對半蝦子相同大小。取蝦子、雞胸肉、豬肩肉各一片，使用燙過的青蔥將三種肉片綁在一起，並且將多餘青蔥修剪掉。
5. 用石缽或調理機將大蒜、香菜根及胡椒子搗碎成泥狀，越細越好。
6. 將雞高湯煮沸，倒入搗碎的大蒜、香菜根及胡椒子，之後加入捆好的肉片煮熟。肉片煮熟後，以魚露、淡醬油調味。
7. 加入切好的蛋腸，需確認高湯為沸騰狀態，並且持續攪拌蛋腸直至煮熟後，兩側會膨脹成馬卡龍狀，即可關火上桌。
1. 將豬腸衣(約30cm-40cm)泡水軟化後，注滿水確認腸衣沒有破洞，將豬腸衣一頭打結，確定要非常牢固，否則蛋液會從另外一頭流出。五顆蛋打散後過篩，使用漏斗將蛋液倒入豬腸衣中，將多餘的空氣擠出，並將另外一頭打結成香腸狀。
2. 準備一個鍋子，鍋底大小需可完整平放蛋腸。倒入七分滿水，並且煮沸後，關至小火(此動作非常重要，需確認鍋中的水無沸騰的水泡)，將蛋腸平放至鍋中，以約70度的水溫煮30分鐘，直至蛋腸完全凝固(可用竹籤或小刀片輕戳蛋腸確認熟度)。凝固之後取出冷卻，切成2 cm 厚度後置一旁備用。
3. 青蔥10g切成段一寸大小後放置一旁備用。另外10g去除尾部後，快速過熱水軟化後，放置一旁備用。
4. 蝦子洗淨去殼及清除腸泥後，對半切。雞胸肉及豬肩肉切成約5x2長度，與對半蝦子相同大小。取蝦子、雞胸肉、豬肩肉各一片，使用燙過的青蔥將三種肉片綁在一起，並且將多餘青蔥修剪掉。
5. 用石缽或調理機將大蒜、香菜根及胡椒子搗碎成泥狀，越細越好。
6. 將雞高湯煮沸，倒入搗碎的大蒜、香菜根及胡椒子，之後加入捆好的肉片煮熟。肉片煮熟後，以魚露、淡醬油調味。
7. 加入切好的蛋腸，需確認高湯為沸騰狀態，並且持續攪拌蛋腸直至煮熟後，兩側會膨脹成馬卡龍狀，即可關火上桌。
Process:
1. Soaked pork intestine (about 30cm-40cm) until it is soft, and fill in with water to check there is no hole on it, then knot one end of intestine. Ensure the knot is solid, otherwise the egg liquor will come out from the other side. Beaten 5 pieces of eggs and sieve it, using funnel to fill the egg liquor into intestine, squeeze the air and knot the other end of intestine to make it sausage shape.
2. Prepare a pan (the size can allow egg sausage to fit in perfectly), bring water to the boil and turn to very low heat (this is really important to make sure that there is no boiling bubble in the pan). Gently place the egg sausage into the pan, using around 70 degree Celsius to cook 30 minutes until the egg sausage is completely solid (can be checked by using bamboo stick or knife). After solidification, take out and cool it down for a bit, then slice into 2 cm size, set aside for later use.
3. Cut 10g spring onions into 1-inch size and put it aside. Other 10g spring onions, remove the root and then quickly cook in the hot water until it is soft, then put it aside.
4. Clean medium prawn and remove the intestine mud, cut it into half. Chicken breasts and pork sirloin cut it in to 5*2 cm size, as same size as prawn. Take one piece of each pork, chicken and prawn and use cook spring onion to tie them up, and remove the extra spring onion.
5. Blend garlic, coriander root and peppercorns by using mortar pestle or blender, the finer the better.
6. Bring chicken stock to the boil, add blended garlic, coriander root and peppercorns, and then put the tied meat into the pan as well. While it is cooked, seasoning with fish sauce and light soy sauce.
7. Add the cut egg sausage, it is crucial to ensure the soup is boiling, keep stirring the egg sausage in the soup, until it inflates to Macaron shape, then the heat can be turned off and enjoy.
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