五指毛桃怎么挑怎么用？记住这几点，炖出来的汤又香又清甜

第一次喝五指毛桃鸡汤的时候，我愣了半天，以为是加了椰汁。那股淡淡的椰香味特别温柔，不腻不冲，配上鸡肉的鲜，喝一口整个人都舒坦了。后来才知道，这香味是五指毛桃自带的，这玩意儿在广东人眼里可是宝贝，煲汤炖肉都离不开它。五指毛桃其实不是桃，是一种桑科植物的根，因为叶子长得像五个手指，果实又像毛桃，所以叫这个名字。它自带一股椰奶香，煲出来的汤又香又清甜，还有祛湿健脾的说法，广东人夏天也爱喝，不燥不热。

做这道菜不难，先准备半只鸡，土鸡或者三黄鸡都行，砍成块，冷水下锅焯一下，捞出来冲干净。五指毛桃去药店或者超市买干的就行，抓一把，大概三四十克，用清水泡十分钟，洗掉表面的泥沙。再备点红枣、枸杞、姜片，有条件的话加两颗蜜枣，汤会更甜。砂锅里加足量的水，把鸡块、五指毛桃、姜片、红枣放进去，大火烧开后转小火，慢慢炖一个小时左右。

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炖的时候别老揭盖子，让香气闷在里面。出锅前十五分钟把枸杞丢进去，最后加盐调味就行。盐别放太早，放早了鸡肉容易柴。炖好的汤是淡淡的琥珀色，闻起来满屋子都是椰香味，特别治愈。鸡肉炖得软烂，蘸点酱油吃，汤直接喝，或者煮点面放进去，都好吃。

做这道汤有几个小技巧：五指毛桃一定要洗干净，不然汤里会有沙子；鸡块焯水后用温水冲，别用冷水，肉不会缩；炖的时候水要一次加够，中途加水会冲淡味道；盐最后放，汤更鲜。这汤在广东那边特别常见，几乎家家都会煲。我有个广东朋友说，她妈隔三岔五就炖一锅，说喝了祛湿，夏天喝也不上火。我试了几次，确实喝完身上暖暖的，又不燥，比那些大补的汤温和多了。天热没胃口的时候，炖这么一锅，不用炒不用炸，往灶上一放就不用管了。满屋子飘着椰香，闻着就让人想多喝两碗。一家人围坐喝汤，简单又舒服，日子就该这样。