Noodles
by CookWhatHK0 saved
Shredded chicken cold noodles top cold-rinsed noodles with poached shredded chicken, cucumber and carrot in a sesame, soy, vinegar and chili-oil sauce.
Prepare the ingredients.
準備食材。
Add water to a pot with the chicken breast, 3 ginger slices and 2 tbsp cooking wine; boil over high heat for 15 minutes.
鍋中加水，放入雞胸肉、薑3片及料酒2湯匙，大火煮15分鐘。
Loosen 30g sesame paste with a little water, adding it bit by bit, then stir in a handful of minced garlic.
芝麻醬30克逐少加入適量清水澥開，再加入一把蒜蓉。
Then add ½ tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp chili oil, 1 tbsp sesame oil, 2 tbsp aromatic vinegar and 1 tbsp sugar.
再加入老抽半湯匙、生抽1湯匙、辣椒油1湯匙、麻油1湯匙、香醋2湯匙及砂糖1湯匙。
Remove the chicken breast, cool it in water, and tear into shreds along the grain.
雞胸肉撈起過冷河，順着紋理撕成絲。
Wash the cucumber and cut into fine shreds.
青瓜洗淨切幼絲。
Peel and shred the carrot; once the water boils, blanch the carrot for about ten seconds, then drain and set aside.
紅蘿蔔去皮切絲，水滾後放入焯約十秒即撈起瀝乾備用。
Cook the noodles, rinse in cold boiled water, then drain and place on a plate.
麵條煮熟後過冷開水，撈起放入碟中。
Put the noodles in a bowl, add some of the sauce, shredded cucumber, carrot, shredded chicken and crushed peanuts, toss well and dig in!
麵條放入碗中，加入適量醬汁、青瓜絲、紅蘿蔔、雞絲及花生碎，拌勻即可享用！
Shredded chicken cold noodles are a summer favourite — foolproof and a success the first time.
炎夏最受歡迎的雞絲涼麵，零失敗一次成功。
The noodles are springy and savoury-spicy, with a fresh, tangy finish.
這道麵條爽口彈牙，鮮辣中帶酸香。
When the heat kills your appetite, try this bowl — noodles and veg in one, more refreshing with every bite.
天熱沒胃口，不妨試試這碗麵，主食配菜俱全，愈食愈涼爽。
