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