Leftover Roast Chicken and Rāyu Salad
Adapted from Fuscia Dunlop
2
5 minutes
o minutes
Sichuanese
Quick Easy
A delightful way to use leftover chicken.
Ingredients
2 Hand-fulls of leftover roast Chicken (ideally mix of white and brown meat) pulled into even sized strips.
3 Spring onions sliced thinly on the diagonal
1 Tablespoon of sesame seeds
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2 Tablespoons of light soya sauce
1 ½ tsp of chinkiang vinegar
pinch of sugar ( optional)
2 Tablespoons of Peanut Rāyu
1 Tablespoon of Black Bean Rāyu
1 Tablespoon of chicken stock/fat
1 tsp of sesame oil
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.
