Stephanie Mill - Turning leftover chicken into Delicious Meals Cookbook for Beginners : Complete Step-by-Step Guide To Prepare Delicious Leftover Chicken Recipes

Turning leftover chicken into Delicious Meals

Cookbookfor Beginners

Gril ed-Chicken Banh Mi Total:60 mins

Servings:4 servings

Banh mi is an enticing sandwich made with pate, ham, head cheese, and a variety of pickled veggies packed within a crackly baguette that can be found all over Vietnams streets. The Vietnamese-French speciality is ful y custom-ized, and there are many variants on the wonderful sandwich. This recipe cal s for sweet-savory grilled chicken, spicy jala-penos, and pickled carrots and daikon, but you can simply replace the chicken with pig bel y or even grilled tofu for a vegetarian-friendly version (just leave out the pate, of course).

Spread Sriracha over the chicken or add red pepper flakes to the marinade to amp up the heat. A handmade aioli is another easy yet tasty improvement. You may also add other cold, crunchy vegetablesEnglish cucumbers, when in season, are always a delightful option.

Ingredients strips, 1/2 pound

Marinade Ingredients:

1/2 pound daikon radish, very thinly sliced

1 teaspoon of honey

To make the sandwich, combine:

1 tablespoon vinegar (rice)

Boneless, skinless chicken breasts, 1

1 teaspoon freshly ground black pep-pound

per

4 Vietnamese spring rol s (or tiny

1 teaspoon ginger powder French baguettes)

1 garlic clove

1 cup mayonnaise

a quarter teaspoon of ground cloves

1/4 pound pate de poulet de poulet de poulet de poulet de poulet de pou

1 lime, freshly squeezed

1 cup English cucumbers, sliced

1 teaspoon sriracha

Garnish with sliced jalapeos

2 tbsp soy sauce (optional)

Cilantro (as a garnish)

a third cup of brown sugar To make the Pickled Vegetables, Cooking instructions

2 teaspoons of salt

1. In a large mixing basin or a plastic bag,

3 tbsp. of sugar

whisk together the marinade ingredients.

Add the chicken in the marinade, cover,

4 cups of hot water

and chill for at least 20 minutes but no more than 3 hours.

A half-cup of white vinegar 2. Prepare the pickled veggies while the

Carrots, sliced into extremely thin chicken is marinating. Stir the salt and 4

sugar into the heated water until they are completely dissolved. Pour in the vinegar and add it a good swirl. Pour the vinegar mixture over the carrots and radishes in a large mixing basin. Refrigerate for at least 20 minutes and up to a week after covering.

3. Preheat the grill or grill pan to medium-high. Cook for approximately 4

minutes each side, or until the chicken is ful y cooked through. Remove the chicken from the heat and put it aside until the sandwiches are ready to be as-sembled.

4. Split the bread but leave a hinge by not cutting it all the way through. If desired, toast the baguettes before slathering one side with mayo and the other with pate.

As the first layer, add the chicken on top, followed by the pickled veggies, jalape-nos, cilantro, and cucumber. Cut in half and top with more mayo, Sriracha, and toppings! For the greatest results, get started right away.

Middle Eastern Chicken Salad

Total:15 mins

Servings:4 servings

In my home, a few of culinary items are a given. One is that I have roasted chicken for supper every two or three weeks with excellent crusty bread and a green salad.

The second option is to make chicken salad using the remaining chicken. I didnt say Id roast a chicken every two or three weeks; I just said Id eat one. Oh, Ive roasted a few chickens in my time and continue to do so on rare occasions.

Ingredients Cooking instructions

1 roasted entire chicken (store bought 1. In the bowl of a small food processor, is fine)

combine the garlic, sesame paste, lemon juice, Greek yogurt, and water to make

1 batch tahini made with Greek yogurt the tahini sauce. Season with salt and (recipe below)

pepper after pureeing until completely mixed.

two carrots (peeled and julienned or shredded)

2. Shred or dice the chicken flesh after removing the skin.

a quarter cup of almonds (sliced) 3. Toss the chicken, shredded carrots, and

2 tblsp cilantro (fresh) (chopped) tahini sauce together in a large mixing basin.

zaatar seasoning (1/2 teaspoon) 4. Add the sliced almonds, chopped ci

Season with salt and pepper to taste lantro, and zaatar and mix wel .

Tahini for Greek Yogurt: 5. Taste and season with salt and pepper as needed.

1 garlic clove (peeled) 6. Serve with greens such as baby spinach

sesame paste (3 tablespoons) over pita or naan bread.

lemon juice, 2 tblsp.

1/4 cup Greek-style plain yogurt But what I like most about this meal is that its fast and simple, which means

34 teaspoons of water

using store-bought rotisserie chicken.

Those are some of the best things Ive

Season with salt and pepper to taste ever tasted! To prepare the dinner, I typ-ical y comply and take off the majority of the skin. Its also a meal that must be consumed as my dog stares at me attentively, but thats an other tale.

Now, lets talk about the leftover chicken, since there will undoubtedly be enough.

Thats my built-in justification for making chicken salad for lunch the following day, and perhaps supper. So I dismantle the first nights chicken meal and store it in an airtight container in the fridge before putting it away. I prefer shredding the meat over cubing it, but that is just a personal choice.

A traditional deli chicken salad has mayonnaise and celery, but I think of it as a blank canvas for a variety of flavorings.

With tahini and zaatar, I went Middle Eastern. You may still add celery if you like, but I used carrots and almonds for crunch, and it was delicious!

Thai Chicken Coconut Soup

Total:40 mins

Servings:4 to 6 servings

This basic Thai chicken soup (also known as Tom Ka Gai) has an unique Thai taste profile, with a mix of spicy, salty, sweet, and sour flavors. The frangrance and soothing warmth of this soup, which is a little creamier than Tom Yum soup, will be particularly welcome throughout the winter.

Tom Ka Gai can be served as a starter or as the main course. If you want to serve this soup as an entre, add noodles. So take a drink, slurp, and relax.

Ingredients

If serving as a main dish, wheat or rice noodles are an alternative.

1 lemongrass stalk

Cooking instructions

6 cups chicken broth

1. Gather the necessary materials.

1 to 2 sliced chicken breasts 2. Cut the bottom part of the lemongrass

1 cup shiitake mushrooms, sliced stalk into thin slices and mince it. The top stalk should be saved for the soup

4 fresh or frozen makrut lime leaves pot.

1 to 3 minced fresh red chilies, to taste 3. In a large soup pot, heat the chicken broth over medium-high heat. Add any

1 grated galangal or ginger, about the leftover chicken or turkey bones you size of a thumb

may have. Bring the water to a boil.

1/2 to 1 (13 1/2-ounce) can coconut 4. Toss in the mushrooms and chicken.

milk of excellent quality 5. Final y, add in the lemongrass (with

2 tbsp. fish sauce (or more, to taste) the top stalk pieces), makrut lime leaves, and fresh chillies.

Optional: sliced bell pepper 6. Cook for 5 to 8 minutes, or until chick

Optional cherry tomatoes en is done. Reduce the heat to a medium setting.