鸡肉与淀粉让口感更顺滑温和，心都暖了起来。
滑蛋豆芽鸡
烹调时间（15分钟）
材料（2人份）s
豆芽………1袋（约200克）
鸡胸肉………1个（约200克）
蛋………3颗
切片海带（干）………2汤匙
肉汤
鸡汤粉（颗粒）………1/3小匙
酱油………1汤匙半
味醂………1汤匙
盐………1/2小匙]
萝卜苗………适量
马铃薯淀粉
作法
１豆芽用大量清水快速洗净，用滤网沥干。菜苗去根。将鸡肉切成1~1.5公分长条，轻撒马铃薯淀粉。将鸡蛋打入碗中。
2 将肉汁材料放入煎锅中，中火加热。煮沸后，依序放入鸡肉条 ［ａ］。肉开始熟时上下涮，在锅中空位放入豆芽和海带，小火煮约2分钟。倒入打散的蛋，煮至半熟后关火，静置约 2 分钟，以余热煮熟蛋后，盛盘，鸡肉上放点菜苗。
（每人份 359 卡，盐3.0 克）
The chicken has a slippery texture once covered in potato starch and stewed.
The mild flavour is comforting
Bean sprouts and chicken omelette
Cooking time : 15 minutes ▲
Ingredients (2 servings)
Bean sprouts – 1 bag (about 200 g)
Chicken breast -1 piece (about 200 g)
Eggs – 3
Chopped seaweed (dried) – 2 tablespoons
Cooking liquid
Water – 1 1/3 cup
Soy sauce – 1 ½ tablespoons
Mirin (sweet rice wine) – 1 tablespoon
Sugar – ½ teaspoon
Daikon radish sprouts – To taste
Potato starch
Directions
1. Rinse the bean sprouts briefly in plenty of water, strain in a sieve, and drain the water well. Cut the roots off the daikon sprouts. Shave the chicken into pieces about 1-1.5 cm in size, and coat thinly with potato starch. Break the eggs into a bowl and beat until blended.
2. In a frying pan, combine the ingredients for the cooking liquid and place on medium heat. Once bubbling, add the chicken one piece at a time [a]. Once the meat changes colour, flip over and add the bean sprouts and seaweed into the open spaces. Simmer for about 2 minutes. Pour in the beaten egg in a circular motion and turn off heat once half-cooked. Leave for about 2 minutes and let cook with residual heat. Garnish with daikon sprouts before serving.
(359 calories and 3.0 g sodium per serving)
