食材：雞胸，高麗菜，香菜
調味：醬油，魚露，檸檬，赤藻糖醇，蒜頭，辣椒
作法：
1..雞胸下鍋乾煎到金黃色，高麗菜切絲
2.混合調味料：醬油2匙，魚露1匙，檸檬汁 2匙，赤藻糖醇2匙，蒜末1匙，辣椒末適量，香菜末
3.（下)高麗菜絲，（中）煎好的雞胸，（上）混合調味料，美味盛盤上桌食材
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食材：龍鬚菜200g 調味：日式香鬆、鹽1大匙、食用油1小匙、橄欖油(或是紫蘇油)1小匙 作法： 1.起一鍋熱水，放入一大匙鹽及一小匙食用油，放入龍鬚菜，川燙熟撈起。 2.使用冰開水沖涼川燙熟的龍鬚菜，倒入一小匙橄欖油拌攪均勻。 3.將沖涼過的龍鬚菜擺入盤內，撒上日式香鬆，完成
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