We shared with you a simple recipe to use up some of the Christmas leftovers in a hearty corn soup – here’s another recipe using the remainder of the leftover chicken. What initially started of as a filling for a Vietnamese rice paper roll ended up as a topping for a warm salad (had a bag of rocket leaves that was going to go past it’s expiry date and needed to be used). In hindsight, we think this would have worked even better on a bed of iceberg lettuce or on some plain boiled Jasmine rice. We have used the same core ingredients as with the tarragon butter made for the roast chicken (recipe below) and embellished it with more fresh herbs to give it a Vietnamese slant. We have managed three wholesome meals with one medium sized bird – the humble Christmas roast chicken – the gift that keeps giving 😉
What do I need to make it?
- 1 bag of rocket leaves
- 500 gm shredded roast chicken
- 2 Thai red chillies chopped
- 2 long red chillied chopped
- 4 large closed cup mushrooms sliced
- 3 cloves of garlic minced
- Handful of fresh tarragon chopped
- Handful of Thai basil, mint and coriander leaves chopped
- 100 gms of peanuts roasted, skinned and pounded to a coarse powder in pestle and mortar
- Knob of butter
- Salt to taste
How much will I make?
2 large portions or 4 side salads
How do I make it?
Melt a knob of butter in a large frying pan and saute chopped garlic for 30 seconds. Add the chillies and stir for another minutes before adding the chopped tarragon and sliced mushroom. Saute over medium heat for a few minutes – sprinkle some salt and then add the shredded chicken. Warm the chicken through for five minutes – switch of the heat and add the remaining fresh chopped herbs. To serve, place a generous portion of the warm chicken on a bed of rocket and garnish with the ground roasted peanuts. Enjoy.
- Roast chicken and creamed corn soup with corn bread muffins (annaandshiv.com)