【凉拌鸡丝】
毛毛妈
不知你家怎样？我们家经常会煮些鸡汤、骨头汤，分别装盒冻起来，周末中午可以加青菜、西红柿做个汤面，就是简单美味的一餐了。问题是大家好像都不喜欢吃煮过汤的鸡胸肉，这次我就把它和黄瓜凉拌，不失为夏天可口的一道菜。
用料:
1：鸡胸肉半付250克，或者小母鸡的鸡胸一付；
2：小黄瓜2条（220克）；
3：盐1/2茶匙；
4：白芝麻1茶匙；
5：橄榄油1.5茶匙，葱花1大匙，姜末1茶匙，花椒粉1/6茶匙；
6：鸡粉1/6茶匙，葡萄醋（balsamic vinegar）1茶匙，糖1/4茶匙，香油1茶匙，辣椒油2茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、中号锅加3杯水煮滚，放入鸡胸肉煮滚后，调小火微沸煮20分钟，离火自然冷却，将鸡放入一塑料盒里（图1），冰箱冷藏2小时。
2、黄瓜稍微削去些皮，切片后切丝（图2），放入一干净碗中，鸡胸肉撕成丝放入（图3），加1/2茶匙盐拌匀。
3、小号不粘锅开中火，放入1茶匙白芝麻，炒至金黄（图4）盛出待用。
4、原锅加1.5茶匙橄榄油，开中火。放入葱花，姜末和花椒粉，煎炒30秒钟至有香味离火（图5）。
5、将煎好的葱姜花椒粉连油一起倒入黄瓜碗中，加入炒好的白芝麻和所有6料，翻拌均匀（图6）就可以上桌了。
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