Wednesday, October 26, 2011

A case of the leftovers: Chicken and Chili Peppers

I just realized that I haven't been posting much about cooking, so here's something that might be useful for people that are living alone like me: how to totally remake your leftovers.

It's hard to prepare a meal for one person without having some leftovers, and it's boring eating the same exact thing several nights in a row, especially if just heating it up doesn't necessarily do it justice. So something that I do a lot with my family is to stir-fry leftover meat with chili peppers. 

Here's an example of something that we usually have a lot of leftover meat from: a full steamed chicken. 

Chicken and Chili Peppers Stir-fry:
8oz leftover de-boned steamed chicken 
2-3 chili peppers
1-2 spring onions
4 cloves of garlic
Myulchi bokum (pre-made anchovy, Korean ban chan style)  


First, chop the garlic and scallion. For the chili peppers, you can choose to remove the seeds first to make the dish a bit more mild, or just keep the seeds in. 

When cooking, first heat 1-2 tablespoons of cooking oil. Then add the garlic, scallion, and chili peppers. Once slightly browned, toss in the leftover de-boned chicken. Since the chicken is already cooked, you're really just heating it up and hoping for it to absorb the now garlic-scallion-chili infused oil. Finally, mix in about a quarter to half a cup of the anchovy to add some saltiness and texture.

For something as bland as leftover steamed chicken, these results aren't bad, no? Simple, few ingredients, and low preparation and cook time. Sounds like an easy go-to dish for lazy nights with leftovers you don't want to eat! 

Writing this just made me super hungry for something spicy. What a coincidence.. I have all these ingredients waiting for me in my refrigerator. 

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