1)*涼拌雞絲海蜇：
海蜇絲14安士(400克)
汆水：
紹興酒1湯匙
適量薑
醃海蜇：
沙律油
芝麻
迷你青瓜1/2磅(226克)
燈籠椒6安士(170克)
灼雞胸：
雞胸肉1磅(453克)
適量薑
水2 1/2 公升
混合醬：
泰式甜辣醬2湯匙
蒸魚豉油1湯匙
魚露1湯匙
鎮江醋2湯匙
適量胡椒粉
糖1茶匙
適量麻油
飲用水1湯匙
適量芝麻
2)* 蘋果雞湯：
雪耳12安士(15克)
蘋果20安士(568克)
南杏1/2湯匙(5克)
北杏1茶匙(3克)
蜜棗1粒
剩餘雞湯
2 1/2 公升和薑
1)*Chicken w/ jellyfish salad
14 oz(400g)
Jellyfish sliced
Blanch：
1Tbsp cooking wine
Some ginger
Marinade jellyfish：
Some salad oil
sesame seeds
1/2 lb(226g)
mini cucumber
6 oz(170g) bell pepper
Blanch chicken breast:
1 lb(453g)
chicken breast
Some ginger
2 1/2 L water
Sauce mix：
2 Tbsp
Thai sweet chili sauce
1 Tbsp
seafood soy sauce
1 Tbsp fish sauce
2 Tbsp
chinkiang vinegar
Some white pepper
1 tsp sugar
Some sesame oil
1 Tbsp drinking water
Sesame seeds
2)*Chicken soup w/ apple：
1/2 oz(15g)
snow fungus
20 oz(568g) apples
1/2 Tbsp(5g)
Sweet apricot kernek
1 tsp(3g)
bitter apricot kernek
1 piece candied dates
Leftover chicken soup
2 1/2 L & ginger
