Sautéed Potatoes & Mushroom Chicken⁠ with Enkaitoong Ltd

Directions

• Mushroom Chicken
• Heat Enkaitoong’s cold-pressed sunflower oil in a pan. Saute diced onions until golden brown.
• Add sliced mushrooms and cook until softened. Season with salt and pepper.
• Blend the cooked mushrooms and onions with Enkaitoong’s cold-pressed sunflower oil to make a thick paste.
• In the same pan, add more oil, and saute onions and coriander stems.
• Add chicken strips and cook until browned.
• Stir in the mushroom sauce and coconut cream.
• Season with garlic powder and add chopped coriander leaves.
• Sauteed Potatoes
• In a separate pan, heat Enkaitoong’s cold-pressed sunflower oil.
• Saute onions and coriander stems until golden brown.
• Add diced potatoes, salt, pepper, dried basil, and a cup of water. Let it simmer until the water cooks down, and the potatoes are well-cooked.
• Drizzle a small amount of oil and add chopped coriander leaves for the final saute.
• Sunflower Oil Dressing
• Mix Enkaitoong’ cold pressed sunflower oil, raspberry jam, balsamic vinegar, and honey in a bowl. Whisk until well combined.
  
• Salad
• Combine lettuce leaves, thinly sliced onions, and diced tomatoes.
• Pour the sunflower oil dressing over the salad and toss gently.
• Serve your mushroom chicken, sauteed potatoes with a side of this salad, enjoy!