真姬菇雞柳炒芥蘭

材料：
真姬菇100克
雞柳 50克
芥蘭 40克
藜麥 180克
薑 4片
水 50毫升
雞湯 250毫升
生抽 2茶匙
鹽 少許
糖 1茶匙
胡椒粉 少許
生粉 少許
麻油 少許

步驟：
1.
藜麥浸水2小時、真姬菇切走根部再浸水30分鐘、摘除芥蘭葉子及切段、薑切片。
2.
雞柳印乾水份、切件，將生抽、鹽、糖、胡椒粉加入雞柳，醃15分鐘。
3.
燒熱油，爆香薑片，加入雞柳。
4.
加入鹽、麻油、胡椒粉、雞湯、水、藜麥、真姬菇及芥蘭，煮約5分鐘。
5.
加入生粉水，炒至均勻。

Marmoreal Mushroom and Chicken Fillet Pan fried Chinese Kale

Ingredients:
Marmoreal mushroom 100g
Chicken fillet 50g
Chinese kale 40g
Quinoa 180g
Ginger 4 pcs
Water 50ml
Chicken soup 250ml
Soy sauce 2 teaspoons
Salt little
Sugar 1 teaspoon
Pepper little
Cornstarch little
Sesame oil little

Steps:
1.
Soak quinoa for 2 hours, remove marmoreal mushroom root and soak 30 mins, Remove the leaf of chinese kale and cut in strips, slice ginger.
2.
Wash chicken fillet, and wipe with kitchen paper, cut into pieces, put in soy sauce, salt, sugar, pepper into chicken fillet, marinate 15 mins.
3.
Heat the oil, stir fry ginger, put in chicken fillet.
4.
Put in salt, sesame oil, pepper, chicken soup, water, quinoa, marmoreal mushroom and Chinese kale, cook 5 mins.
5.
Put in cornstarch water and fry mix well.