4 E: Q8 T. c0 Q) t/ B/ a: {. W調味：鹽1/2茶匙、麻油1湯匙、辣椒粉(隨意)；胡椒粉、鹽少許。! W. b0 L1 H. Y, A( t7 U
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Seasoning：1/2 tsp Salt, 1 tbsp Sesame seeds oil, Chili powder(optional); some Salt and Pepper.tvb now,tvbnow,bttvb: D# c2 c3 q) p% @
1 _, O$ z9 n% G/ Itvb now,tvbnow,bttvb做法 Steps： % y* R5 p4 b9 Q6 y4 ^; F& X5.39.217.77:8898 , T: A& t. E3 o1 X( g" X1 Y5.39.217.77:88981. 調味雞胸肉以中火蒸10分鐘或至熟，放涼後撕成雞絲。 Season the chicken breasts, steam them in medium heat for 10 minutes (until cooked), cool them down and tear up into shreds. $ H# s1 b% `, d, Q公仔箱論壇公仔箱論壇 O7 K- i7 {8 s9 B( V: v3 y
2. 燒熱一鍋熱水來把荳芽灼熟，趁熱拌入鹽、麻油和辣椒粉，放涼待用。 Heat a pot of water to boil the bean spouts, drain them well and season them while hot, then leave until cool. . O) y* i# V9 I$ X u) D/ xtvb now,tvbnow,bttvb 0 Y# i% O# F7 `8 s; g R5.39.217.77:88983. 把已放涼雞絲和荳芽混合後雪凍約兩小時，食用前灑上芝麻即可。 Mix the chicken shreds with bean spouts and refrigerate for 2 hours. Sprinkle some sesame seeds before serving.
