How to eat the leftover roast chicken, and how to return the leftover roast chicken to the pot to be

The rest of the roast chicken will only be fragrant if it is tested this time, and how can other ques be burned to taste good and no longer delicious? If you use it to cook soup and eat it, there is no nutrition, only dry it together, and the taste will not change in the future.

The leftover roast chicken can be used to cook millet porridge and eat.

Ingredients: 80g of millet, 120g of roast chicken

Excipients: salt, celery, shiitake mushrooms, pepper.

1. Cut the roast chicken into cubes.

2. Pour the shiitake mushrooms, together with the water in which the mushrooms are soaked, into the inner bowl of the rice cooker, and add the chicken and shredded ginger.

3. Add an appropriate amount of water, put it in the rice cooker, and cover the lid to turn on the electric cooker.

4. Wash the millet.

5. After boiling, put the millet into the rice cooker, close the lid and continue to cook.

6. Cook until the millet blooms, and add the celery to the rice cooker.

7. Turn on the pot again and turn off the power, add salt and pepper.

8. Stir well and serve.

1) White chopped chicken.

Material: Native chicken.

Seasoning: green onion, sand ginger, light soy sauce.

Method: Boil a pot of water, put the whole chicken in, and turn off the heat; Cover and simmer for 10 minutes to chop out. It is appropriate for the chicken nuggets to have blood in the bone marrow, and after chopping the pieces, eat them with seasonings.

Features: It maintains the freshness and original flavor of the chicken.

2) Dry fried chicken.

Ingredients: chicken, salt, cooking wine, monosodium glutamate, shredded green onion and ginger, egg, dough powder, water, oil, pepper and salt.

Method; Pick and wash the chicken, cut it into small cubes, add salt, cooking wine, monosodium glutamate, green onion and ginger shreds to marinate for a while, then hang the paste synthesized by eggs, dough powder and water, fry it yellow, fry it again after cooling until it is cooked, and dip it in pepper and salt when eating.

3) Boiling oily chicken.

Ingredients: chicken, salt, cooking wine, soy sauce, water, oil, pepper salt.

Method: Pick and wash the chicken, remove the bones, smear with salt, cooking wine, soy sauce, fry it and then use * to pick up the oil, scoop up the hot oil with a spoon and pour it on the chicken repeatedly, pour it until the chicken skin is hot and cut into small pieces, and dip it in pepper and salt when eating.

4) Roast chicken in a pot.

Ingredients: chicken, broth, green onion, ginger, garlic slices, salt, cooking wine, soy sauce, sugar, Sichuan pepper, seasoning, egg white, dough flour, oil, Sichuan pepper noodles.

Method: Pick and wash the chicken, add broth to the pot, add segments, ginger pieces, garlic slices, salt, cooking wine, soy sauce, sugar, peppercorns, ingredients, cook and remove bones, and then hang the paste synthesized from egg white flour, fry it yellow, take out the 1-inch long section or strip on the plate, and sprinkle it with peppercorns.

The cooked roast chicken I bought, because there is a seasoning, I can cut it and eat it directly.

Don't recook anymore, it's ready to eat.

If you recook it yourself, you will change the original taste, and it may not taste good.

If you don't want to eat it cold, you can use the microwave for a minute or two to eat.

If you buy a cooked roast chicken, you can eat it in a bowl when you get home, but if you need to feel that the taste has changed a little? You can get some spices and dip them into it.

It is recommended that you can eat it directly, or tear it by hand and put it on a plate, without reprocessing.

Since it is already cooked, you can eat it directly, and if you reprocess it, it will destroy the original taste and texture, so it is better to eat it directly!

The leftover roast chicken can be made into chestnut roast chicken, and the method is as follows:

Ingredients: roast chicken, shiitake mushrooms, chestnuts, ginger, garlic, green onions, cooking wine, light soy sauce, dark soy sauce, sugar, oyster sauce.

1. Soak mushroom slices in water.

2. Slice green onions, ginger and garlic.

3. Drain the mushrooms and set aside the mushroom water.

4. Pour the bottom oil into the pot.

5. Stir-fry chestnuts.

6. Stir-fry green onions, ginger and garlic until fragrant.

7. Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, mushroom water, add shiitake mushrooms and chestnuts, and simmer over low heat.

8. Finally, add the leftover roast chicken and stir-fry evenly.

9. Serve on a plate and serve.