Friday, March 12, 2010

How to Make the Most of A Roast Chicken

Photo courtesy of Cooking Light

After a couple of experiments with cooking whole chicken (the most economical way to eat this popular poultry, I have learned), I believe the most efficient course of action to be as follows.

1) Roast your chicken with vegetables. Eat all the vegetables and a little bit of the chicken, but save as much as possible for later use.
2) Strip the carcass clean of meat. Freeze the meat in 1 plastic bag for later use, the carcass in another for making broth.
3) Make one, or preferably two, meals out of the leftover chicken meat; one or two more with the chicken broth.
4) Voila! You have made as many as 5 meals out of one chicken!

I found this recipe for using up my leftover roast chicken and loved it. Seeing as I cook with Asian ingredients fairly often, I already had almost all of the ingredients on hand. If you want to omit the cilantro or peanuts, no problem- it's still a tasty dish! I went light on the sambal oelek, to tame the spiciness down a bit.

This is the first time I had ever used rice sticks in my cooking, but it won't be the last. Common in Taiwanese cuisine, these noodles were a breeze to prepare - just submerge them in hot water for 10 minutes, no boiling required! Trying new ingredients is part of the fun of cooking! Give 'em a try.

Spicy Asian Noodles with Chicken
Adapted from Cooking Light

  • 1 tablespoon dark sesame oil, divided

  • 1 tablespoon grated peeled fresh ginger

  • 2 garlic cloves, minced

  • 1 cup chopped roasted skinless, boneless chicken breasts

  • 1/2 cup chopped green onions

  • 1/4 cup chopped fresh cilantro

  • 3 tablespoons low-sodium soy sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons hoisin sauce

  • 2 teaspoons sambal oelek (ground fresh chile paste)

  • 1 (6.75-ounce) package thin rice sticks (rice-flour noodles)

  • 2 tablespoons chopped dry-roasted peanuts


1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

1 comment:

  1. That's such good advice. I never cook with Asian ingredients but this recipe doesn't have too many special indredients.


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