Chicken with Lily Bulbs 鸡丝百合

4人份
Ingredients 用料

250g	Chicken Breast 鸡胸
1 tablespoon	Huatiao Wine 花雕酒
2 tablespoons	Light Soy Sauce 酱清
1 teaspoon	Corn Starch 淀粉
4	Shitake Mushroom 冬菇
1 tablespoon	Lily Bulbs 百合
1 tablespoon	Wolfberry 枸杞
1 teaspoon	Sugar 白糖
A pinch	Salt 盐

Method 做法
1. Cut and marinade chicken in light soya sauce, huatiao wine and corn starch for an hour.
2. Soak the shitake mushrooms until soft. Slice the shitake mushrooms.
3. Soak the wolfberries until soft (¬5minutes)
4. Heat up wok with 2 tablespoon of oil. Stir-fry the chicken till half cook. Add in all other ingredients. Fry until chicken is fully cooked. Drizzle a little sesame oil before serving.

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Potato, Cheese, Egg Waffle 马铃薯奶酪片

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Taiwanese Pork Floss Egg Pancake 台湾肉松蛋饼

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Mee Siam Goreng 炒米暹米粉

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