Fried Left-over Pork and Chicken for Love Food Hate Waste Class

Further to my earlier post,  on the LOVE Food Hate Waste sessions, here is the recipe for the Fried Left-over Pork and Chicken.

I have the recipe for coking rice porridge, or congee. However, I have not be able to get a good photo of it. I will post the recipe when I have a good and nice photo. There is still a lot to learn about blogging and photo taking and I am slowly getting the hang of it.

Last week in our Love Food Hate Waste session we talked about left overs. We cooked Garlic Crisps and Oil, Rice Porridge and Easy Fried Rice. The 2 recipes make use  of rice, which is a staple food in Asia.

Fried Left-over Pork and Chicken

This is a very traditional recipe and I remember growing up eating this frequently. All the families that I knew, from neighbours to relatives, cooked this dish when there were left-overs. There were always leftover meats as traditionally, there would be offerings made to the ‘Gods’ during festival times. There is this tradition of offering poached chicken and pork. So in order to make it more palatable, the meats would be fried to make it tastier.

This is a favourite of the family when we were kids. We love eating it with rice and the sauce would be so lovely with it, although there was not a lot of the sauce.

Click here for video.

Quick Info

Serves          : 4-6 with accompaniments
Difficulty    : easy
Cost               : £
Time             :10 minutes to prepare, 15-20 min to cook

Ingredients:

½                   Chicken or left over chicken from roast – cut to bite size
1 cup             Cooked left over pork or white meat – cut to bite size
2                     Spring onion – cut to 1 cm length
5cm               Ginger – julienned
2 cloves       Garlic – chopped finely
2                     Shallots – finely sliced
2-3 tbsp       Light soy sauce – or to taste
2 tbsp           Dark soy sauce
1 tsp              Sesame oil
1/4 tsp         White pepper powder
1-2 tsp         Sugar to taste
1-2 tsp         Corn flour mixed with some water for thickening
Cooking oil

Method:

1. In a wok or frying pan, heat 1-2 tbsp of oil. Add in the shallots and fry for about ½ minute and add the         garlic and ginger and fry until lightly browned.
2. Add in the meat and stir fry while adding the sauces.
3. Continue to stir until the meat is well mixed and heated through.
4. Stir till the mixture is a bit dry and fragrant. Add a splash of water if it is too dry.
5. Add in sugar, salt and pepper and adjust seasoning.
6. When you are satisfied with the taste, add in the spring onion and stir through.
7. Add a few teaspoons of the corn starch to thicken.
8. Dish out, sprinkle with white pepper and serve with rice and a vegetable dish.