Leftover Roast Chicken Rāyu Salad
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Leftover Roast Chicken and Rāyu Salad
Rated 5.0 stars by 1 users
Category
Quick Easy
Cuisine
Sichuanese
Author:
Adapted from Fuscia Dunlop.
Servings
2
Prep Time
5 minutes
Cook Time
o minutes
A delightful way to use leftover chicken.
Ingredients
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2 hand-fulls of leftover roast Chicken `( ideally mix of white and brown meat) pulled into even sized strips.
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3 spring onions sliced thinly on the diagonal
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1 Tablespoon of sesame seeds
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2Tb of light soya sauce
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1 ½ tsp of chinkiang vinegar
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pinch of sugar ( optional)
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2 Tablespoons of Peanut Rāyu
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1 Tablespoon of Black Bean Rāyu
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1 Tablespoon of chicken stock/fat
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1 tsp of sesame oil
For the Dressing:
Directions
In a bowl mix all the ingredients for the dressing and some of the spring onions and toasted sesame seeds ( keep some back to garnish)
Add the pulled chicken to the dressing and make sure everything is evenly in-coperated. season with salt.
There should be some excess dressing in the bowl at this stage.
Place into a serving dish and top with sesame and spring onion
Dig In.