Brown rice vermicelli salad with chicken

Ingredients

• 200 g of chicken breast
• 100 g of fresh shiitake mushrooms
• 70 g of brown rice vermicelli
• 200 g of watercress
• 1 onion
• one shallot
• 1 tablespoon of oyster sauce
• 1 tablespoon of fish sauce
• A pinch of pepper
• 1 tablespoon of soy sauce

Wash the chicken, cut it into small pieces, and marinate it for 30 minutes with oyster sauce, chopped shallots, and fish sauce.

Cook the chicken in an air fryer at 200 °C (392 °F) for 10 minutes on each side.

While you’re doing that, wash the watercress and finely chop the mushrooms.

Bring the water to a boil, then add the vermicelli and cook for 5 minutes. Drain the vermicelli and rinse them in a bowl of cold water to prevent them from drying out.

Drain the vermicelli, arrange it on a plate with the chicken, mushrooms, and watercress, then mix. Season with pepper and, if desired, add oyster sauce or soy sauce for extra flavor.