『食材』
主料：
鸡胸肉 200克
黑木耳 15朵
胡萝卜 1根
#煮鸡胸肉料#
葱白 1～2段
姜 5片
料酒 10ml
#调味汁#
蒜头 2瓣
醋 50ml
鲜酱油或生抽 30ml
白糖 5克
麻油 10克
#点缀#
白芝麻一撮
葱一撮
『做法』
1.调味汁先按图上量准备好；
2.黑木耳提前泡发，洗净，用滚水烫2分钟，时间不要太长，切丝；鸡胸肉煮熟、胡萝卜刨丝；
3.主锅内放入煮熟的鸡胸肉；设置1分钟/反转速度3，撕成丝；（如果不够碎，可以视情况加时间）
4.倒入黑木耳丝、胡萝卜丝、调味汁，15秒/反转速度2，搅拌均匀；
5.点缀小葱、白芝麻即可
Ingredients:
200g chicken breast
15 black fungus
1 carrot
*Boiled chicken breast
Scallion 1～2 segments
5 slices of ginger
Cooking wine 10ml
*Sauce
2 cloves of garlic
Vinegar 50ml
Fresh soy sauce or light soy sauce 30ml
5 grams of sugar
10 grams of sesame oil
* Embellishment
A pinch of white sesame seeds
A pinch of green onions
Direction
1. Prepare the sauce according to the amount on the picture;
2. Soak the black fungus in advance, wash it, and blanch it in boiling water for 2 minutes, not too long, and shred; the chicken breast is cooked and the carrot is shredded;
3. Put the cooked chicken breast in the mixing bowl; set 1 minute/reverse speed 3, and tear into silk; (if it is not broken enough, you can add time depending on the situation)
4. Pour in black fungus shreds, carrot shreds, and sauce, 15 seconds/reverse speed 2, and stir evenly;
5. Garnish with shallots and white sesame seeds