C4: 聖誕節限定 雞白湯鍋套餐 (6-7人前)Christmas Exclusive Chicken Paitan Hot Pot Set for 6-7 persons

聖誕及新年限定 Christmas & New Year Exclusive Set

$2,198.00$2,337.00

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  • 商品描述
    Description
  • 建議食法/建議烹調方法
    Suggested serving method
  • 注意事項
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聖誕節限定 雞白湯鍋套餐 (6-7人前)Christmas Exclusive Chicken Paitan Hot Pot Set for 6-7 persons

・冬日聖誕暖胃之選!自家製雞白湯 X 牛雞豚海鮮豐盛肉品
【雞白湯の獨特食法】超濃郁雞白湯除了作火鍋湯底外,更可作飯前湯品飲用! 飲用前加入日本海帶,增鮮之餘,口感更脆嫩!

【頂級牛雞豚肉品】一次過品嘗鹿兒島和牛、五花腩、雞腿肉及澳洲M6/7和牛,肉味及油香十足!
【日式火鍋食材大滿足】套餐囊括海鮮盛合、野菜拼盤、稻庭手打烏冬,豐盛大滿足!


【 鍋物 Hot Pot 】
1. 日式雞白湯(無味精 I 無防腐劑 I 6小時熬製)約800毫升 x 3
    Japanese Chicken Paitan (No MSG I No Preservatives I 6-hour Cooking Time) 
~800ml x 3

2. 美國安格斯 - 牛三角片(火鍋)~450g

    US Angus - Chuck Rib (Hot Pot) ~450g 

3. 極尚和牛拼盤(火鍋)
    Deluxe Wagyu Platter (Hot Pot)

4. 鹿兒島薩摩赤雞雞腿肉(火鍋)~150g x 2
    Kagoshima Red Satsuma Chicken Thigh (Hot Pot) ~150g x 2

5. 鹿兒島特上五花腩片(火鍋)~150g x 2
    Kagoshima Pork Belly (Hot Pot) ~150g x 2

6. 海鮮盛合 x 2
    Seafood Platter x 2

・日本北海道刺身級帶子 4粒 
    Hokkaido Scallops Sashimi Grade 4pcs
・泰國虎蝦(無頭) 6隻
    Thai Tiger Prawn (Headless) 6pcs
・日本海帶 (約120g)
    Japanese Kelp (~120g)

・柚子醋
    Ponzu Sauce

7. 野菜拼盤(火鍋)x 2
    Vegetable Platter (Hot Pot) x 2

8. 稻庭手打烏冬 
    Inaniwa Udon 

9. 柚子胡椒醬 
    Yuzu Kosho Sauce 

【海帶 Kelp】

冷盤 As starter
淋上柚子醋作冷盤食用。
Enjoy the kelp as a starter by pouring the ponzu sauce.

湯料 As soup* 
建議搭配雞白湯。煮滾湯後,於碗中放上海帶,再加入湯一同飲用*
Suggested to serve with chicken paitan. Boil the soup over medium high heat, add the kelp in the bowl, pour the soup into the bowl and serve together*

【火鍋 Hot Pot】
1. 用清水浸泡湯包解凍5分鐘。 
    Soak a pack of chicken paitan in water for 5 minutes. 
 
2. 打開包裝將湯倒入鍋具以中大火煮滾,先喝湯*。 
    Pour chicken paitan in a pot, then boil the soup over medium high heat and serve*

3. 喝完湯後,加水繼續以中大火煮滾雞白湯,隨意放入蔬菜、牛肉(約5秒)、雞腿肉及五花腩片(約30-40秒)、蝦及帶子(約30秒),煮熟食用。 
    After serving the chicken paitan, then add water and boil over medium high heat. Add any vegetables and beef (~5 seconds) , chicken or pork (~30-40 seconds) , prawn and scallop (~30 seconds) as you like, and serve. 

(建議牛肉按數字順序食用,味道由淡到濃風味更佳) 

   (For beef, it is recommended to eat them in numerical order. The taste is from light to strong.) 


4. 吃完肉及蔬菜後,隔走浮面油泡加入烏冬煮熟,連湯吃即可。 
    After eating meat and vegetables, scoop the oil off the soup's surface. Cook udon and serve. 
 
〖 小貼士 Tips 〗 
1. 可隨意添加熱水調節火鍋湯底份量。 
    You can add hot water anytime to adjust the hot pot soup portion. 

・圖片只供參考,一切以實物為準。

    The photos are for reference only. 

・份量以重量 / 串數為準。

    Servings are based on weight / number of skewers. 

・每次肉類來貨時大小不一, 如表面面積相對較大, 肉片數量會相對較少。

    Meat comes in different sizes from time to time. If the surface area is relatively large, the number of pieces will be less.

・請勿在肉類壓放任何物品,或堆疊貯存,有可能導致肉質變色。

    Do not put any items on the meat during storage. Otherwise, the meat will be discolored.

・真空包裝、濕度或氣溫等因素,有機會導致肉質呈現深啡色,唯其鮮味、味道及肉質不會改變,可放心食用。

    Due to factors such as vacuum packaging, humidity or temperature, the meat may turn dark brown, but its taste, freshness and texture will not change. 

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