[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。tvb now,tvbnow,bttvb& ~% d" s/ w; K( K  N

. N+ Z' ^; k! Q+ I1 g7 p; l( p/ EIngredients：2 pcs Chicken breasts, 150g Bean spouts, 1 tbsp Roasted sesame seeds.
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; _3 f( M( g! E2 e) C調味：鹽1/2茶匙、麻油1湯匙、辣椒粉(隨意)；胡椒粉、鹽少許。) o4 q- b4 u: m; @7 V8 ?, e

( r2 I: i0 h, [  f( x! Wtvb now,tvbnow,bttvbSeasoning：1/2 tsp Salt, 1 tbsp Sesame seeds oil, Chili powder(optional); some Salt and Pepper.
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做法 Steps： tvb now,tvbnow,bttvb( e/ ]) ~) e3 a9 T
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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. % m5 [9 ?/ @& R* g: B5 [

- p' {5 D+ F6 k9 d/ A$ |3. 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.