After the Tet holiday, there’s often an abundance of leftover boiled chicken in the fridge. Instead of eating it as is, you can transform it into mouthwatering dishes that will tantalize your taste buds and add variety to your meals. Check out these three irresistible recipes using leftover chicken that you simply must try!
1. Vietnamese Chicken Salad (Gỏi Gà Xé Phay)
Ingredients:
300g boiled chicken (breast or thigh)
½ onion
1 carrot
Vietnamese coriander, basil
2 tablespoons fish sauce, 1 tablespoon sugar, 1 tablespoon lime juice
Chili, garlic, roasted peanuts
Vietnamese Chicken Salad
Instructions:
Slice the onion thinly and soak it in ice water to reduce its pungency. Shred the carrot. Shred the chicken and mix it with the onion, carrot, coriander, and basil. Prepare the dressing by mixing fish sauce, sugar, lime juice, and chopped chili and garlic. Pour the dressing over the salad, sprinkle with roasted peanuts, and enjoy! This refreshing salad is a great way to balance your palate after the greasy Tet feasts.
2. Chicken Stir-fried with Lemongrass and Chili (Gà Xào Sả Ớt)
Ingredients:
300g boiled chicken
2 lemongrass stalks, 1 horn chili
3 cloves garlic, 1 shallot
Seasonings: Fish sauce, seasoning powder, pepper, cooking oil
Instructions:
Shred or slice the chicken thinly. Pound the lemongrass and cut it into thin slices. Chop the chili. Sauté the shallot and garlic with oil, then add the lemongrass and fry until fragrant. Toss in the chicken and season with fish sauce, seasoning powder, and pepper. Just before turning off the heat, add the chili for an extra kick. This dish is perfect as a spicy side dish with hot rice or as a savory snack with drinks!
3. Chicken and Rice Porridge with Onion and Perilla (Cháo Gà Hành Tía Tô)
Ingredients:
½ bowl of rice
200g boiled chicken
1 small knob of ginger, 3 stalks of scallion, a handful of perilla leaves
Seasonings: Salt, fish sauce, pepper
Rinse the rice and lightly roast it before cooking it into porridge using the chicken broth. Shred the chicken and season it with pepper, salt, and fish sauce. When the porridge is soft and creamy, add the chicken and adjust the seasoning to taste. Just before serving, garnish with chopped scallion, perilla, and a dash of pepper. This comforting porridge is an excellent remedy for indigestion and a gentle way to reset your body after the festive indulgences.
The Ultimate Guide to Making Vietnamese Chicken Salad: A Simple Recipe with a Tangy Twist
The boiled chicken retains its natural sweetness and is tossed in a tangy dressing of fish sauce and shredded cabbage, creating a burst of flavors. This quick and easy dish, known as Vietnamese shredded chicken salad, or “Goi Ga Xe Phay,” is a delightful blend of sweet and sour tastes that will tantalize your taste buds.
