LEFTOVER CHICKEN RECIPES | BBC GOOD FOOD
Make the most of leftover chicken with these budget-friendly recipes, from soups and salads to thrifty family curries and nourishing stir-fries
Provided by Good Food team
Number Of Ingredients 1
SALT AND PEPPER CHICKEN RECIPE - BBC FOOD
This quick and easy salt and pepper chicken recipe is a classic that's wonderful as a party nibble or a main course served with steamed rice and vegetables.
Provided by BBC Food
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a large bowl, mix the cornflour, salt, five-spice and tablespoon of pepper together and set aside.
- Heat the oil in a wok or large pan to 180C on a cooking thermometer, or until a teaspoon of cornflour sizzles when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Toss the chicken in the flour mixture, working in batches. Carefully add it to the oil and cook for 2–3 minutes on one side, until golden brown and cooked though. Turn and cook for a further 2–3 minutes. Drain on kitchen paper.
- Heat the remaining 1 tablespoon of oil in a clean pan over a medium heat. Add the spring onions, chilli, garlic and remaining teaspoon of pepper with a pinch of salt. Fry for 1–2 minutes, then add the cooked chicken. Toss and cook for a further 2–3 minutes, until the chicken is coated in the onions, garlic and chilli.
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SALT AND PEPPER CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Cuisine Chinese
- Heat the remaining 1 tablespoon of oil in a clean pan over a medium heat. Add the spring onions, chilli, garlic and remaining teaspoon of pepper with a pinch of salt. Fry for 1–2 minutes, then add the cooked chicken. Toss and cook for a further 2–3 minutes, until the chicken is coated in the onions, garlic and chilli.
CHICKEN AND PORK TERRINE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 2 hours 40 minutes
Category Christmas, appetizers, meat, snack
Cuisine French
Heat the oil in a medium pan and gently cook the onion for 10min until softened. Carefully add the brandy, if using, and bubble for 30sec, then tip mixture into a large bowl and set aside to cool.
Preheat oven to 180°C (160°C fan) mark 4. Use about 10 of the rashers to line the inside of a 900g (2lb) loaf tin with bacon, leaving excess hanging over the sides. To the cooled onion bowl, add chopped chicken, pork, pistachios, cranberries, nutmeg, thyme leaves and plenty of seasoning (it needs a fair amount of salt). Mix together.
Press the mixture into the loaf tin, levelling the surface. Fold any overhanging bacon over the filling; cover with remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of aluminium foil and press on top of the loaf tin. Wrap tin well in a further double layer of foil, then put into a roasting tin.
Half-fill the roasting tin with boiling water from the kettle and carefully transfer to oven. Cook for 1½hr until the terrine feels solid when pressed. Lift tin out of the water. Unwrap the outer layers of foil (leaving the greased foil layer in place). Carefully pour out any liquid from the terrine (this will set into a jelly if not done). Leave to cool.
Sit the loaf tin on a baking tray and sit three tins of tomatoes (or similar) on top of the terrine (resting on the foil layer). Chill overnight.
To serve, preheat oven to 200°C (180°C fan) mark 6. Unmould the terrine on to a baking tray and lightly brush with oil. Brown in the oven for 20-25min (if you don't want the terrine browned, leave this step out). Serve the terrine warm or at room temperature in slices with fruit chutney and toast.
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