Bye-bye chicken transforms into a delicious dish served at the table
During the New Year and other festivals, what probably troubles Mom at home the most are these offering foods that nobody eats much of but that she still has to buy. Once these freshly cooked pork cuts and whole chickens come down off the offering table, the headache begins.
After one meal of white-cut chicken (bai zhan ji), it no longer tastes as good by the second meal. Everyone sees the same dish brought out again and reaches listlessly for their bowls and chopsticks. Those who care about their health always stay far away from the meat, and poor Mom is left to take in all these leftovers. But eating this way, it seems like Mom is the only one who gains weight.
Maybe moms can try the dishes below, so the white-cut chicken can come to the table beautifully and everyone can naturally eat healthily and happily. When the white-cut chicken is not finished, the first step is to pull the meat off the bones; while doing so, you can remove the fattiest chicken skin, tear the meat into shredded chicken and put it in a storage container. That way, once the bones are removed, what is left is very little.
The shredded chicken can be kept in the refrigerator for several days without spoiling, so next just turn this shredded chicken into something to serve, and the white-cut chicken leftovers will quickly be used up.
Golden Chicken Rice
Ingredients: one and a half cups of rice, one bowl of shredded chicken pulled from white-cut chicken, three small teaspoons of scallion oil (can be replaced with other oil), 1/2 tablespoon of soy sauce, a little cilantro.
First wash the rice, use the usual amount of water for cooking rice, add a little turmeric powder (you can also use curry powder), one bay leaf, one or two slices of ginger, or add a small piece of cinnamon and one spoon of scallion oil, then press the rice cooker to cook. As soon as the rice is done, open it and remove the bay leaf and ginger slices, and while hot add the shredded chicken and mix well, using the heat of the hot rice to gently soften the shredded chicken, which then releases a little chicken juice that blends with the rice; let it sit covered for about five to ten minutes.
Open it, add two small teaspoons of scallion oil or fried shallot oil, mix the rice well, then add the soy sauce and mix well. While hot, scoop into a bowl and top with a little cilantro. This fragrant, glossy golden chicken rice is very appetizing, and of course it is also made from white-cut chicken leftovers.
After making these two dishes, you can immediately clear away the trouble of a whole chicken, and when it comes to the table no one will notice that the white-cut chicken leftovers are back again.