Chicken Salad with Mushrooms, Rice, Red Bell Peppers, Pine Nut 雞肉拌義米鮮菇

Ingredients:

1 whole boneless, skinless chicken breast or thighs

1½ cups uncooked short-grain white rice

4 cups water

2 cups sliced fresh mushrooms

1 red bell pepper, cut in thin strips

½ onion, cut in thin strips

¼ cup pine nut

1 tomato, chopped

10 olive, cut in slices

3 tablespoons chopped fresh basil

7 tablespoons white wine vinegar

3 tablespoons olive oil

Salt pinch

Black pepper pinch

Directions:

1. Preheat oven to 350ºF.

2. In a plate, combine salt & black pepper, place chicken in a roasting pan

and set in the oven then lower the heat to 350 ºF.  Roast for 15 minutes,   

until is fully cooked and cut in strips.

3. Heat wok add pine nut, fry until turn brown.

4. Heat a wok, add oil, than onion, red bell pepper, fresh mushrooms, cook

until begin to soften add season to taste with salt& black pepper.

5. Add, white wine vinegar, olive oil, chicken, rice, pine nut, tomato, olive,

Basil toss gently to combine.

Make 2-3 servings.

雞肉拌義米鮮菇

材料:

雞肉1塊

台灣米1½杯

水4杯

香菇1盒(切絲)

紅椒1個(切絲)

洋蔥半個(切粒)

松子1/4杯

番茄1個(切粒)

黑橄欖切片10粒

巴西里碎2湯匙

白酒醋7湯匙

橄欖油3湯匙

鹽少許

黑胡椒少許

做法:

1. 先將鹽、黑胡椒撒在雞肉上，然後放入焗爐，用250度焗太約15分鐘，再將焗

好的雞切絲。

2. 在平底鍋中，放入米和水。先用大火煮沸，然後轉中火，邊煮邊拌勻直至水份收

乾，加入鹽、黑胡椒作調味，備用。

3. 松子放入鍋中，乾炒至黃金色。

4. 另起鍋，加入少許橄欖油，放入洋蔥，紅椒、香菇炒軟，加入鹽、黑胡椒調味。

5. 將白酒醋、橄欖油拌勻，再放入雞肉、米飯、松子，番茄丁、黑橄欖、巴西里、

    拌勻即成。