Zono
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10.5 oz ground chicken (300g)
- 1/4 onion
- 2 oz bamboo shoots (60g)
- 5g ginger
- 1 Tbsp oil
- A2 Tbsp miso
- A1 Tbsp sugar
- A4 tsp oyster sauce
- 1 tsp sesame oil
- 1/3 oz dried glass noodle
- for deep-frying oil
- 12 leaves green leaf lettuce
DIRECTIONS
- 1
Finely dice the onion and bamboo shoots. Mince the ginger and garlic.
- 2
Heat the oil in a frying pan over medium heat. Add the ginger and the onion and cook over low heat until translucent. Add the bamboo shoots and ground chicken, and cook over medium heat until the chicken is no longer pink. Stir in the A miso2 Tbsp、sugar1 Tbsp、oyster sauce4 tsp, then cook over high heat until most of the liquid has evaporated. Remove from the heat and stir in the sesame oil.
- 3
Heat plenty of oil to 390°F (200°C). Test the oil by dropping in one short strand of dried glass noodles. If it sizzles and immediately floats to the surface, the oil is ready. Fry the remaining glass noodles until they puff up and turn white, then flip them over briefly to finish cooking.
- 4
Wash and dry the green leaf lettuce leaves. Spoon the chicken miso mixture onto each leaf, top with the crispy glass noodles, wrap, and enjoy.
RecipeID
1300
Tips & Notes
To check if the oil is hot enough, add one strand of glass noodle first. It should puff up quickly.
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Realizing the importance of food through a family illness, I decided to pursue a career as a nutritionist. After earning my license as a registered dietitian, I worked as a cooking instructor, provided diet guidance, and developed healthy recipes. In 2021, I moved to the U.S., and after gaining weight during life abroad, I began following my own recipes to lose weight. Now, I focus on creating and sharing delicious recipes that can be enjoyed even while dieting—helping others lose weight without stress.