yumm。|| the taste of autumn: Chicken Mushroom Warm Salad ||

上海物價高, 常常吃外面不只擔心有沒有衛生, 錢包也會越吃越瘦。尤其是在這連續高溫的天氣最適合吃的沙拉類輕食, 其實只要會調好吃的醬汁, 都可以簡簡單單的在家做。這次嘗試的是雞肉蘑菇暖風沙拉, 很適合現在剛進入秋天的季節。

The cost of food is getting higher and higher each year, and also you need to worry about the hygine, especially in the hot weather, something row, like salad. However, once you get your hands on the yummy dressing, it's super easy and quick to prepare salad for yourself. The salad I make this time is the Chicken Mushroom Warm Salad, which is a lovely lunch option for early autumn.

—Recipe for Chicken Mushroom Warm Salad—

兩人份：雞胸肉一塊/ 蘑菇五到八朵/ 洋蔥/ 大蒜/ 一半的黃甜椒/ 生菜/ 番茄/ 羅勒/ 香菜/ 少許橄欖油

SERVE TWO: Chicken Breast Fillet x1/ Mushrooms x 5-8/ Onion/ Garlic/ half of Yellow Pepper chopped/Lettuces/sliced Tomatos/ Basil/ Coriander/ drop of olive oil

醬汁: 兩匙橄欖油＋一匙檸檬汁＋兩匙紅酒醋

Dressing: 2 spoon olive oil + 1 spoon lemon juice + 2 spoon red wine vinegar

先將一小匙橄欖油倒進熱鍋裡, 再把洋蔥和大蒜放入炒香。再來放入切好小塊的雞胸肉。記得要一直翻面讓雞胸肉四面均勻受熱, 有點變白色, 表面有點金黃色後放入蘑菇。炒到蘑菇有點變軟即可。

Drop a few olive oil in a nice heated pan. Stir fry the fine chopped garlic and onion first, and then the chopped equal pieces chicken breast. After the chicken from pink turned white and slightly golden on the surface, put in the mushroom, and fly for couple of mins, till its nice and soft.

在蘑菇變軟, 雞肉四面金黃後, 放入羅勒還有香菜翻炒。緊接著倒入一匙醬油跟日式面露提味。到醬汁收半乾時關火, 最後撒上一點義式香料粉還有胡椒粉即可。

Till the chicken turned nicely golden on every side, and the mushroom is soft, put in the basil and coriander, then a spoon of light soy sauce and japanese udon sauce. When the sauce are half way to dry, turn the heat off. Finally sprinkle some italian dry herb and black peppers.

準備一個沙拉碗, 放進洗好的生菜/ 切片番茄/ 切好的黃甜椒後, 把溫熱的雞肉蘑菇放在上面, 最後最後淋上美味醬汁即可。

Pepare a salad bow, put lettuces/ tomatos/ yellow peppers at the bottom, then the chicken, pull the dressing in the end.

Serve Warm. Eat Fresh.

BON APPETIT!

 

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