Black Bean Salad with Corn, Avocado & Lime Vinaigrette
General Tsao's Grilled Chicken
Total time: 50 minutes
7.7 grams of fibre per serving
Measuring cups, Measuring spoons, Grill pan / Air fryer, Frying pan
Soak dried wood ear fungus in hot water for about 1 hour or until softened. Slice thinly.
Rinse the dried Shitake mushrooms and dry roast them on medium heat till dry in a pan.
Blend the dried Shitake mushrooms and oats separately into a powder.
Marinate chicken cubes in the oats powder, corn flour, egg white, ground white pepper, and brown sugar for 15 minutes.
Heat 2 tbsp of canola oil in a grill pan over medium heat. Place marinated chicken cubes, flipping them to ensure that all sides are grilled. Alternatively, air-fry the chicken cubes at 200oC for 15 minutes.
Heat 1 tbsp of canola oil in a frying pan over medium heat. Add spring onions, garlic, ginger, dried chili, and orange zest. Stir fry for a minute to release the aroma.
Add the fried chicken cubes, sliced wood ear fungus, chicken stock, mushroom powder, rice vinegar, and soy sauce, stirring constantly to break up any lumps.
Simmer on low heat for 5 minutes. Add some water to prevent the sauce from drying up.
Remove and serve immediately.
NUTRITION INFORMATION (PER SERVING)