WE all have those days, even us foodies, when we’ve bits of leftovers that need to be used up and not much else in the fridge. This is simply what I made with chicken meat left over from soup.
Things I had in my fridge and cupboards and are therefore in the recipe:
Small piece of fresh ginger
1 large leek
small tin of sweetcorn
This is one of those recipes that you can ad lib with. You don’t have to follow it religiously and if you don’t have one of those ingredient then just use something else you do have that you think will go well.
I started by wilting the leeks. Chop the ginger as small as you can and add to the leeks. Let them soften slightly.
Roughly chop the mushrooms and add them to the pan.
Stir gently and let cook for a few minutes. (Note: do not add salt to mushrooms when cooking. This draws out all the moisture and you will be left with soggy mushrooms in a bowl of mushroom water). Season at the end. Then add in your leftovers. In my case chicken.
Now, in any professional kitchen they would throw away the carrots and celery used to flavour the broth. At home I don’t do this, so add them in! 🙂
Let this cook for 5-10minutes as it’s cold from the fridge and needs to warm up. If the mix looks dry in the pan then add a little stock.
If you feel you need more veg you can add in half a tin of sweetcorn or some peas from the freezer. You now have a basic filling. This can be used for a soupy noodle broth, a pie filling or a rice Jumbalaya. On this occasion I chose Jumbalaya! For pie recipe ideas see my sister’s blog. Wash and cook some rice. I tend to use basmati rice with the ratio of 1 cup rice, 2 cups water. While the rice is cooking, crack an egg into a bowl and beat with a fork. Then pour onto a hot frying pan and stir fry. (This gives you a kind of scrambled egg but more like the egg you get in fried rice)