芽菜鸡丝

煲汤时用的鸡胸肉,每次都只是喝那汤,鸡肉就没人要吃。这次买了五角钱豆芽, 烫一烫, 把汤里的鸡胸肉撕小块,加入酱油和一汤匙麻油拌一拌,成了一盘美味的鸡丝豆芽。美中不足的是,这里的买不到怡保那肥肥脆脆的豆芽,不然的话肯定会更加美味。

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