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WOK CHARRED CHICKEN WITH MUSHROOMS
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
3.3 g
Sodium (mg)
465.84 mg
Vitamin A (IU)
75.4 IU
Saturated Fat (g)
1.01 g
Vitamin D (mcg)
0.06 mcg
Energy (kcal)
87.24 kcal
Fat (g)
7.01 g
Trans Fat (g)
0 g
Vitamin B12 (mcg)
0.01 mcg
Vitamin B6 (mg)
0.06 mg
Salt (g)
1.16 g
Folate (mcg)
10.34 mcg
Calcium (mg)
7.97 mg
Zinc (mcg)
0.2 mcg
Monounsaturated Fat (g)
4.97 g
Cholesterol (mg)
0 mg
Iron (mg)
0.26 mg
Selenium (mcg)
2.84 mcg
Vitamin C (mg)
2.74 mg
Fibre (g)
0.74 g
Sugars (g)
3.01 g
Protein (g)
1.53 g
Copper (mg)
0.11 mg
Potassium (mg)
134.52 mg
Total
13.2 g
1863.38 mg
301.59 IU
4.02 g
0.23 mcg
348.98 kcal
28.03 g
0 g
0.05 mcg
0.25 mg
4.66 g
41.35 mcg
31.88 mg
0.8 mcg
19.87 g
0 mg
1.02 mg
11.36 mcg
10.97 mg
2.97 g
6.12 g
0.43 mg
538.1 mg
- 3 tsp Knorr Hao Chi Seasoning
- 120 g white button mushrooms (slice torn 2 cm thickness)
- 1 white onions (slice)
- 2 sprigs coriander leaves (finely chopped)
- 3 chicken fillets (slice to 2 cm thickness)
- 80 ml water
- 2 tbsp cooking oil
- 10 gram Sheng cal
- 1 Marinate the chicken slices with 1 tsp of KNORR HAO CHI ALL-IN-ONE SEASONING and set aside.
- 2 Heat up a wok with 2 tbsp of cooking oil to lightly fry the chicken slices and white onions for 3 to 4 minutes.
- 3 Add in the coriander leaves, white button mushrooms and water before covering the wok with a lid and wait for it to reach a boil.
- 4 When the water is almost dried away, sprinkle the remaining KNORR HAO CHI ALL-IN-ONE SEASONING.
- 5 Garnish with sheng cai as the base and get ready to serve.
- 6 good white mushrooms, look out for mushrooms without bruising and firm patterns on the underside of the mushrooms.
