Whenever you taste that rich culinary wonder that is a chicken roasted in your own oven, it's almost as satisfying to think about what to do with all that savory meat in the days to come...
So let's start with the stir-fry mise en place:
Walnuts
Chopped garlic
Sliced scallions, white and green parts
Shredded cabbage
Cornstarch dissolved in chicken stock
Minced preserved ginger, and
Cubed roast chicken tossed with soy sauce...
Of course, of course, you will want to roast a chicken for this recipe:
http://www.thisoldchef.com/blog.html/easiest_roast_chicken_and_its_aftermath/
In my screaming hot wok, I tossed things in in this order: oil, walnuts cabbage, ginger, white-part scallions, garlic, chicken, cornstarch mixture... and then chicken.
Tasted. Added a bit more soy. Plated with brown rice. Sprinkled with green-part scallions.
So so so much better than take-out.
