日式野菜雞肉飯糰

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適合OL及小朋友享用,健康人士之選。
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Ingredient and Portion
熟雞肉 適量
冬菇 5隻
甘筍 1至2條
青菜乾 適量
白飯 2至3碗
Seasoning
日式醬油
Method
1. 將雞肉、冬菇及甘筍切粒,將冬菇、甘筍及青菜乾加入白飯一齊攪勻.
2. 用保鮮紙放入1至2匙飯, 把雞肉放於飯中心。
3. 將飯完全覆蓋材料,用手握成飯糰。
Tips
1. 白飯不要放置太久,否則食會變得鬆散不易握成飯糰。
2. 白飯可加入壽司醋,拌勻白醋時不要過於用力,以免飯粒不完整。
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