材料 Ingredients
| 雞 | Chicken |
| 青瓜 | Cucumber |
| 鹽 | Salt |
| 酒 | Wine |
| 麻油 | Seasame oil |
做法 Method
- 先將雞洗淨去清內臟，肺一定要除去。否則雞會煮極都有血水
Wash and remove the internal organs of the chicken. The lungs must be removed, if not there would be blood when cooked.
- 用少許鹽同酒醃雞一晩
Use some salt and wine to marinate the chicken for 1 night.
- 將雞蒸熟，撕成一絲絲，去皮同肥膏
Steam the chicken until cooked. Shred the chicken and remove the skin and fats.
- 青瓜切絲，用鹽醃15分鐘。然後用水沖淨，用廚房紙吸乾水份。青瓜會更爽口同唔會成碟餸都是水
Slice the cucumber and marinate with salt for 15 minutes. Then rinse it with water and use kitchen paper to wiped away excess water. This will make the cucumber more crunchy and prevent flooding the dish.
- 將雞絲同青瓜絲加入適量麻油攪拌即可。
Season and mix the chicken and cucumber with some seasame oil.
Special thanks to Jacqueline Mok for the recipe.
