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Sambal Chicken Sandwich Spread


Hot on the enthusiastic heels of my last post, I have already decided to make short work of those goals I mentioned. When it comes to that blessed event called “starting” there is no time like right now right? So that’s what we are doing for 2012 folks, we are starting. Starting, doing, moving. Starting what exactly? Oh, many things I’m sure: Starting on that list of resolutions. Starting to live a healthier life (ok, for me, that would be semi-healthier – sorry, but pork, butter, sugar, and caffeine are here to stay). Starting to attack that pile of bills on top of the printer. Starting that book you got over the holidays. It could be anything really, and I am sure as the year goes on, it will be a lot of things, but right now it doesn’t matter. What matters is holding on to that wonderful feeling of bursting possibility, that clean-slate of endless potential, and just running with it. What matters is pulling your foot up and moving it forward.

Just starting! Bold, glorious, kinetic starting tube amp!

But before moving mountains, or finally getting my files in order (which is actually very much the same thing), let’s start with leftovers. Finding ways to use leftover to be more exact…and avoiding food waste in the process (one of my goals forthis year). This is one of the things I like to do with leftover roast or baked chicken.

Sambal Chicken Sandwich Spread

2 cups very roughly shredded or chopped chicken meat (leftover from a roast or baked chicken)
1 tablespoon chopped fresh dill leaves
1/2 tablespoon chopped fresh cilantro leaves
3 tablespoons finely chopped white onion
4-5 tablespoons mayonnaise
3 teaspoons sambal asli
Freshly cracked black pepper
Sea salt, if needed

- Place the chicken, dill, cilantro, onion, mayonnaise marie france bodyline, and sambal in a bowl. Top with a generous cracking of pepper. Mix thoroughly.
- Taste and see if it needs additional salt. If your roast chicken was heavily seasoned you may not need to add any more.
- Store in a clean jar in the fridge.

title As this makes use of leftover chicken it is pretty flexible in terms of quantities, so adjust based on what you have to work with. Here are some of my notes Domestic Helpe:

The chicken – It’s best to shred the meat off the bones with your hands to get every last bit out. You can also tear it out in big chunks and then chopped them up with a knife. The beauty here is that you can shred or chop as finely or as chunkily as you like, giving the sandwich spread your preferred texture. You can use leftovers off any roast or baked chicken. The chicken I used here came from leftover rotisserie chicken that my mom had brought over one night for dinner. Cost to me = zero! Oh, and make sure to save the bones for stock – just place them in a ziplock bag in your freezer until you have enough to make a batch.
The herbs – I like to add fresh herbs as this livens up the spread and gives the leftovers new life. I've used dill and cilantro here but feel free to experiment with your own favorites, or whatever you have on hand. And please nix the cilantro if you or a family member is averse to it – I know, and totally accept, that not everyone is a cilantro-lover as I am. This is also a good way to use up the odd bits of leftover herbs that you have hanging out in your crisper. Double leftover action!
The mayonnaise – There are mayo-people and non-mayo-people. I am a mayo-person. Please adjust the amount to suit your position.
The sambal – I used this sambal asli, but depending on your sambal, and your tastes, go ahead and adjust the amount until you find the right level of heat for you.
The sandwich – for the sandwich pictured here I used multi-grain bread, thinly sliced apple, and micro arugula. I love the bite of arugula, and I really prefer sprouts over leaf lettuce in sandwiches, so I have been a happy camper since I found micro arugula in my weekend market (from these lovely folks). And the apple provides both sweetness and crunch that gets on splendidly with the spicy, creamy chicken.

I hope to do more posts on saving leftovers, as well as odd bits from the kitchen (like stems from vegetables and skin from pork – yes, it has uses aside from crackling!), this year. I’ll also try to suggest uses for the leftovers of the other dishes I do post about. All towards the end of avoiding food waste. You can click on leftovers under Categories on my sidebar for other ways in which I've used leftovers. If there is anything in particular you’d like to see here just let me know.

Now let’s get started! Wishing you all a beautiful weekend!
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