食譜 Recipe：
1)*清補涼雞湯：
Ching po leung chicken soup：
1 1/2磅lb(679克g)
雞胸肉和骨
chicken breast & bone
適量薑 Some ginger

清補涼食材：
Ching po leung：
1 1/2安士(42克g)
蓮子 dried lotus seeds
1安士oz(28克)
淮山 dried yam
適量薑 some ginger
0.30安士oz(10克g)
杞子 dried goji berries
1安士(28克g)
桂圓肉 dried longa
2安士oz(57克g)
茨實 qian shi
1安士(28克g)
玉竹 dried polygonal
1 1/2安士(42克g)
乾百合dried lily bulb
冬菇水mushroom water

2)*雲耳蒸雞：
Steamed chicken w/ black fungus：
3隻pieces 乾冬
shiitake mushrooms
0.15安士oz(4克g)
雲耳 black fungus
3粒pieces
紅棗 red dates
1條pieces
臘腸Chinese sausage

薑汁酒ginger wine：
1/2湯匙Tbsp
薑蓉 minced ginged
1 1/2 湯匙Tbsp
紹興酒 cooking wine

1 1/2磅lb(679克g)
雞 chicken
第一部分醃雞：
Part 1 marinade chicken:
1湯匙Tbsp
蠔油 oyster sauce
1湯匙Tbsp
生抽 soy sauce
1茶匙tsp 糖 sugar
1/2茶匙tsp 鹽 salt
適量胡椒粉
Some white pepper
1 1/2湯匙Tbsp 薑汁酒ginger wine

第二部分醃雞：
Part 2 marinade：
1湯匙Tbsp
粟粉cornstarch
1/2湯匙Tbsp
麻油 sesame oil

3)*雞柳炒翠玉瓜：
Fried chicken w/ zucchini：
1/2磅lb(226克g)
雞胸肉 chicken breast
醃雞marinade chicken:
1/4茶匙tsp 鹽salt
適量胡椒粉
Some white pepper
半隻蛋白Half egg white
1湯匙Tbsp
粟粉cornstarch

2瓣蒜頭
2 cloves of garlic
適量薑
Some ginger
1磅lb(453克g)
翠玉瓜 zucchini
3安士oz(453克g)
燈籠椒 bell pepper

混合醬Sauce mix：
1湯匙Tbsp
蠔油 oyster sauce
1/2湯匙Tbsp
生抽 soy sauce
適量胡椒粉
Some white pepper
1/2茶匙tsp 糖 sugar
1茶匙tsp 粟粉cornstarch
1/2杯cup 水 water

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