[中式食譜] 雞絲荳芽涼拌

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材料：雞胸肉2件、荳芽150克、炒香白芝麻1湯匙。
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, B3 f, k& ?9 W9 @tvb now,tvbnow,bttvbIngredients：2 pcs Chicken breasts, 150g Bean spouts, 1 tbsp Roasted sesame seeds.
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; h5 B. P1 }) @2 M調味：鹽1/2茶匙、麻油1湯匙、辣椒粉(隨意)；胡椒粉、鹽少許。tvb now,tvbnow,bttvb7 N$ p% s& F" x! l3 P" ~

1 x( h4 S$ k  a7 l( ltvb now,tvbnow,bttvbSeasoning：1/2 tsp Salt, 1 tbsp Sesame seeds oil, Chili powder(optional); some Salt and Pepper.
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1. 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.
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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.
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, X* {4 Y( }# j$ O5.39.217.763. 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.