Chicken Rechauffe

This is essentially a fried rice dish, except that it is not fried but simply reheated [hence the name] pre-cooked rice and frozen mixed diced vegetables in a sauce mix. It is not very clever, but it is quick and easy. I like quick and easy. The sauce mix can be a matter of on-going experimentation according to your taste. And apologies to those who, unlike this platform, know the significance of diacritics; the correct name for this dish is Chicken Réchauffé.



1 tblsp Thai sweet chilli sauce.

1 tblsp Soy Sauce.

2 tblsp Oyster Sauce.

½ cup cooking oil.

2 cup cooked basmati rice.

1 cooked chicken breast [about 300g], shredded.

1 ½ cups mixed frozen vegetables.

Salt to taste.



Beat together the chilli sauce, soy sauce, oyster sauce and oil, pour it over the shredded chicken and mix well. Cover and set aside for an hour.



Place a sauté pan or wok over a medium flame and gently heat the chilli mixture. Add the meat mixture and the vegetables and gently heat through. Add the rice, breaking up and lumps, and stir through. Add salt to taste, cover and cook gently for 6-8 minutes stirring a couple of times, until hot right through. Serve immediately.


Serves: 2.

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