Ingredients
- 250 gm chicken breast 1cm dice
- 1/2 tin black beans in brineHalf drained
- 1/4 cup rice
- 1 carrot grated
- 1 advacardo diced with dash of lime
- 5 cherry tomatoes quartered
- 1 corn cob grilled (air fryer is good for this)
- 30gm finely slice lettuce
- 1/2 cup chicken stock
- 1/2 cup cornflour
- 2 gm grated ginger
- 2 cloves crushed garlic
- Lee kim yee oyster sce
- Lite Soya sce
- Japanese mayonaise
Method
- Marinate chicken with ginger,garlic,oyster and soya sce
- Cook rice in 1/4 cup stock and 1/4 cup water add salt
- Trim caramelized corn place in bowl
- Place black bean and half of brine in a pan, add stock and soya sce bring to the boil and reduce thicken slightly with cornflour season place in bowl
- Drain excess marinade of chicken put into clean plastic bag and add cornflour,shake untill fully coated.
- Heat pan with vegetable oil (So it covers base of pan)
- Place chicken in an brown lightly put to one side
- Once all bowls are assembled you can put it all together in order as per photo black bean and chicken are the last to go on
- Lastly add japanese mayonnaise over the top as per photo
Product used in recipe
- Lee Kum Kee - Oyster Sauce
- Kewpie - Kewpie Mayonnaise
