材料 (Ingredient)
甜豆 1包 (sugar peas - 1 pack)
鸡胸肉 半边 切丁 (chicken breast - half - cut cube)
紅萝卜 1/2条，切片 (carrot - half - sliced)
小粟米 6条，切半 (baby corns - 6 - halved)
云耳 5-6片 (black fungus - 5-6 slice)
蒜蓉 1小匙 (chopped garlic - 1tsp)
腌料 (Marinade)
生抽 1 1/2小匙 (soy sauce - 1 1/2tsp)
粟粉 1/2小匙 (corn flour - 1/2tsp)
糖 1/2小匙 (sugar - 1/2tsp)
胡椒粉 少许 (pepper - appropriate)
Soak black fungus until softened. Blanch in boiling water for 2-3 minutes. Cut the roots. Cut into small pieces.
（2） 鸡胸加入腌料拌匀，备用。
Marinate chicken with marinade.
（3） 撕去甜豆尾部和头部的纤维，冲洗乾净。烧一锅水，加少许盐。然后加入甜豆，用大火煮约2-3分钟。捞起随即放入冷水中浸一会。沥乾水份备用。
Remove the tissue of the peas, from tail to top. Rinse and blanch in salt boiled water for about 2-3 minutes. Then immediately soak in cold water. Drain well.
（4） 烧热油镬。加入鸡肉，用中大火炒熟。盛起备用。
Heat up oil in a wok. Add in chicken and use medium-high heat cook until cooked. Dish and drain.
（5） 爆香蒜蓉。加入红萝卜和小粟米炒匀。
Saute garlic until fragrant. Stir fry carrots and baby corns.
（6） 加甜豆和调味料。
Add in peas and seasoning.
（7） 加入云耳煮片刻至汁收干些。鸡肉回镬，打芡。上碟。
Add in black fungus and cook until sauce dries up a bit. Add chicken and stir quickly. Thicken with corn flour water and dish up.
鸡胸肉 半边 切丁 (chicken breast - half - cut cube)
紅萝卜 1/2条，切片 (carrot - half - sliced)
小粟米 6条，切半 (baby corns - 6 - halved)
云耳 5-6片 (black fungus - 5-6 slice)
蒜蓉 1小匙 (chopped garlic - 1tsp)
腌料 (Marinade)
生抽 1 1/2小匙 (soy sauce - 1 1/2tsp)
粟粉 1/2小匙 (corn flour - 1/2tsp)
糖 1/2小匙 (sugar - 1/2tsp)
胡椒粉 少许 (pepper - appropriate)
调味料 (Seasoning)
生抽 1小匙 (soy sauce - 1tsp)
蚝油 1小匙 (oyster sauce - 1tsp)
糖 1/2小匙 (sugar - 1/2tsp)
麻油 少许 (sesame oil - appropriate)
水 3大匙 (water 3tbsp)
粟粉 1小匙 + 水 1大匙 打芡用 (corn flour 1tsp + water 1tbsp for thickening)
做法 (Method)
（1） 把云耳浸软后，加入烧水略煮2-3分钟。切去顶部污物硬块，切粗。生抽 1小匙 (soy sauce - 1tsp)
蚝油 1小匙 (oyster sauce - 1tsp)
糖 1/2小匙 (sugar - 1/2tsp)
麻油 少许 (sesame oil - appropriate)
水 3大匙 (water 3tbsp)
粟粉 1小匙 + 水 1大匙 打芡用 (corn flour 1tsp + water 1tbsp for thickening)
做法 (Method)
Soak black fungus until softened. Blanch in boiling water for 2-3 minutes. Cut the roots. Cut into small pieces.
（2） 鸡胸加入腌料拌匀，备用。
Marinate chicken with marinade.
（3） 撕去甜豆尾部和头部的纤维，冲洗乾净。烧一锅水，加少许盐。然后加入甜豆，用大火煮约2-3分钟。捞起随即放入冷水中浸一会。沥乾水份备用。
Remove the tissue of the peas, from tail to top. Rinse and blanch in salt boiled water for about 2-3 minutes. Then immediately soak in cold water. Drain well.
（4） 烧热油镬。加入鸡肉，用中大火炒熟。盛起备用。
Heat up oil in a wok. Add in chicken and use medium-high heat cook until cooked. Dish and drain.
（5） 爆香蒜蓉。加入红萝卜和小粟米炒匀。
Saute garlic until fragrant. Stir fry carrots and baby corns.
（6） 加甜豆和调味料。
Add in peas and seasoning.
（7） 加入云耳煮片刻至汁收干些。鸡肉回镬，打芡。上碟。
Add in black fungus and cook until sauce dries up a bit. Add chicken and stir quickly. Thicken with corn flour water and dish up.
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