A collection of leftovers can make a most interesting and tasty meal.
Yesterday, I posted the recipe for “Grilled Chicken with Ginger”, and I still had a perfectly one half of a yardbird that I just could not let go to waste. As I was taught by my Grand and my Mother, nothing ever goes to waste in a cook’s kitchen.
And with that being said, I foraged around in the fridge and the pantry to see what I could find.
Lo and behold……..a half of a Vidalia onion, some Shitake mushrooms, some baby spinach, some leftover Thai pickles, a few steamed buns, and just enough Korean barbecue sauce I made from scratch a few days earlier.
The left over adventure began with a few slices of Vidalia onion, a handful of Shitake mushrooms were sauteed in a pan with a drizzle of olive oil. The left over grilled ginger chicken was add to the onion and mushroom mix along with Chinese 5 Spice powder and Korean barbecue sauce. Baby spinach and Thai pickles were added to left over pillowy steamed buns along with the meat and mushroom filling. The perfect side dish to accompany the chicken and Shitake baos was the left over steamed Jasmine rice. This quick and easy meal was done in less than 20 minutes!