Raul and I had roast chicken last night for lunch. I bought 2 roast chicken halves in separate styro containers thinking that I could use the 1/4 chicken for fajitas for dinner.
But Raul had a fever last night and he requested for chicken soup instead. I will post the quick chicken soup recipe here after this post.
So anyway, Raul and I stayed home today and I wanted to cook the left over roast chicken for lunch. So if you have leftover chicken in your fridge, and the cold temperature of the refrigerator has made your chicken dry (specially the breast parts), you can follow this recipe to revive it! (Read On by clicking Read More -->)
But Raul had a fever last night and he requested for chicken soup instead. I will post the quick chicken soup recipe here after this post.
So anyway, Raul and I stayed home today and I wanted to cook the left over roast chicken for lunch. So if you have leftover chicken in your fridge, and the cold temperature of the refrigerator has made your chicken dry (specially the breast parts), you can follow this recipe to revive it! (Read On by clicking Read More -->)
INGREDIENTS:
Left over chicken, or you can use uncooked chicken if you want.
1 can of Thai Heritage Coconut Lite
1 cube chicken bouillon
2 Tbsp Kanokwari Tom Kha Paste
1 small carrot (sliced into circles)
1/2 of large green pepper sliced into strips
2 pcs siling pang sigang thinly sliced
5 pcs dried Shitake mushrooms
Peanut butter
DIRECTIONS:
Left over chicken, or you can use uncooked chicken if you want.
1 can of Thai Heritage Coconut Lite
1 cube chicken bouillon
2 Tbsp Kanokwari Tom Kha Paste
1 small carrot (sliced into circles)
1/2 of large green pepper sliced into strips
2 pcs siling pang sigang thinly sliced
5 pcs dried Shitake mushrooms
Peanut butter
DIRECTIONS:
1. In a heavy bottomed pot, pour the contents of 1 can of lite coconut milk and 1 can full of water. Bring to a boil.
2. As soon as the coconut milk is boiling, add 2 Tbsps of Tom Kha Paste, or more if you want. Just add after all the ingredients have been added.
3. Add one whole chicken bouillon and dissolve well.
4. Add your sliced carrots and let it boil for about a minute.
5. Put your leftover chicken into the milk and let it boil, turning the chicken once in a while.
6. Add the green peppers and sigang sili into the pot.
7. Wash your dried mushrooms and drop them into the pot. No need to soak them in hot water because you will be boiling them anyway. Besides, this will give a stronger mushroom flavor in your dish.
8. Add dinner spoon full of peanut butter to the pot. I used organic, no salt, no sugar peanut butter. But you can use regular peanut butter.
Let it boil for about 5 minutes until the peanut butter has been completely dissolved. If you find your curry too runny, just dissolve 1tsp of cornstarch into 1tsp of water and pour this mixture into your curry.
Let it boil for about 5 minutes until the peanut butter has been completely dissolved. If you find your curry too runny, just dissolve 1tsp of cornstarch into 1tsp of water and pour this mixture into your curry.
9. Serve your curry with Biryani rice. I just love this fragrant rice! It's not sticky, it goes well with saucy dishes like this one!
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