What to do with leftover chicken and turkey: hot and numbing chicken salad recipe

If you feel like you need an unusual recipe for leftover turkey this Thanksgiving or Christmas, look no further! This recipe is from the excellent Sichuan Cookery by Fuchsia Dunlop, which has about four or five easy and tasty recipes for cooked chicken at the front. This hot and numbing chicken mixes spicy chilli oil and toasted, ground sichuan pepper together with soy sauce and sugar to create a really delicious cold dish.

Week One : Leftovers - Hot and numbing chicken and cucumber

INGREDIENTS

  • 300g left over cold cooked turkey or chicken, white or dark meat
  • Bunch spring onions
  • 4 tsp granulated sugar
  • 2 tbsp light soy sauce
  • 2-4 tbsp chilli oil (depending on how spicy you like it – best to start small and add more later!)
  • 1 tsp sesame oil
  • 1 tsp Sichuan peppercorns
  • Cucumber, to serve
METHOD
  • Dry roast the peppercorns in a frying pan, then grind them to produce 1/2 tsp of ground spice.
  • Cut the chicken in slices, and cut the cucumber and spring onions into elegant diagonals.
  • Create the dressing by dissolving the sugar in the soy sauce, then adding in the chilli and sesame seed oil.
  • Arrange the chicken and spring onions on a plate, then sprinkle over the Sichuan pepper.
  • Drizzle over the sauce, and tuck in!
Serve with salad, or white rice.

What to do with leftover chicken and turkey: red Thai curry

The best leftover recipes don’t taste like leftovers. This recipe totally exceeded my expectations. I think the secret is poaching the chicken at the end very gently just to warm through. It actually tastes better than the curry I make from raw chicken, as the meat is very soft.
Red Thai curry
Ingredients

  • 1 tbsp vegetable oil
  • 1 inch ginger
  • 2 cloves garlic
  • 1.5 tbsp red Thai curry paste
  • Can of coconut milk
  • 2 lime leaves
  • 1 stick dried lemongrass
  • 1/2 tbsp fish sauce
  • 1/2 tbsp soy sauce
  • 2 tsp sugar
  • Leftover chicken

Method

  • Finely chop the ginger and garlic.
  • Heat the oil in a frying pan and add the garlic and ginger. Fry for a couple of seconds and then add the Thai curry paste.
  • Allow to cook for about a minute, then add the rest of the ingredients except the chicken.
  • Allow to simmer for 20 minutes until the texture is slightly thicker.
  • Dice or shred the chicken, then add to the curry and poach on a simmer for five minutes.
  • Serve with Thai jasmine rice.