Delicious Leftover Boiled Chicken: Make these 2 mouthwatering dishes, finish it all up

Fried Chicken from Chicken Meat

Ingredients for fried chicken

350g leftover boiled chicken

400g potatoes

150ml unsweetened fresh milk

30g butter

150g flour type 13

1 onion

A little bit of cilantro

50g tempura flour

2 egg yolks

Cooking oil, seasoning, pepper

How to make delicious fried chicken

Step 1: Peel the potatoes, wash and drain them, then cut them into four pieces. Then, boil the potatoes for about 20 minutes until they are cooked. When the potatoes are cooked, remove them from the water and let them drain. While the potatoes are still hot, mash them with a fork or blend them in a blender. Add fresh milk, seasoning, and butter and mix well. Cut the cilantro roots, wash them, and chop them finely. Peel the onion, wash it, and cut it into pieces.

Step 2: Shred the cooked chicken into a dish, add seasoning, and mix well to marinate the chicken.

Step 3: Heat the cooking oil in a pan, stir-fry the onion until fragrant. Then, add the cilantro and the chicken from the previous step, sprinkle pepper, mix well, and turn off the heat.

Put the mashed potato mixture from step 1 into a pot, turn on low heat. Add the flour, mix well, and then turn off the heat and let it cool. Test the dough by kneading it, and if it can be kneaded, it’s good.

Divide the dough into 10 equal parts, depending on whether you want them to be big or small. Grease your hands with cooking oil, shape the dough into round flat cakes, press them flat, and put the chicken filling in the middle. Then, fold the dough over, shape the cakes into pear shapes or any other shape according to your preference.

Continue rolling the cakes in flour, eggs, tempura flour, and fry them until they turn golden on both sides (170 degrees Celsius for 6 minutes). Then, remove them from the pan and place them on a plate lined with absorbent paper.

Torn Chicken Salad

Ingredients for torn chicken salad

5 chicken thighs, 1 cucumber, 2 onions, a small amount of cilantro, 5 – 10 lemon leaves, 1 piece of ginger, 1 carrot, 1 lemon.

Dipping Sauce: 3 tablespoons fish sauce, 2 tablespoons sugar, 5 tablespoons lime juice, and 1 small bowl of warm water.

How to make torn chicken salad

Shred or julienne the vegetables. Slice the lemon leaves, ginger, and chili into small pieces.

Make the sweet and sour dipping sauce by mixing all the prepared spices in a bowl and stirring well. Finally, add the chili, lemon leaves, and ginger.

Pour half of the dipping sauce into the julienned vegetables and squeeze them to make sure they absorb the flavors. Fry or grill the chicken thighs until they are golden and crispy. Tear the chicken thighs into medium-sized pieces, then mix them with the remaining fish sauce, and add a few lemon leaves for decoration and a desirable aroma.