Jambalaya is about the best thing that could happen to leftover chicken , ham , pork and sausages next to bubble and squeak. The one - pot wonder has it roots in Spanish soil and is really just a lazy man’s paella from Creole country , Louisiana.
1 litre hot chicken stock 375 g long grained rice 175 g roasted chicken or ham 75 g cocktail sausages , fried and sliced 75 g green peas 1 medium sized onion , chopped 1 tablespoon tomato puree 1/2 red pepper chopped 1 stick celery , chopped A little Tabasco sauce
Salt to taste 3 tablespoon oil
Heat oil and fry the onion, celery and red pepper without letting them turn brown.
Add the rice and tomato puree and stir until they are well fried.
Add the hot chicken stock , then add sliced chicken or ham , sausages, Tabasco sauce and green peas. Bring to a boil , add saltifrequired and simmer and uncovered for 15 minutes.
Switch off the heat. Cover and leave to stand for five minutes. Serve hot.
Lion Heads ( Steamed chicken rolled in rice from Singapore )
Serves : 4 Time required : 10 minutes plus steaming time
250 g boneless chicken 10 g ginger 5 g garlic 15 ml sherry Salt and pepper to taste 5 ml soy sauce 5 g sugar White of one egg , lightly beaten 300 g cooked rice
Process the chicken , ginger and garlic in a food processor. Add the soy sauce , sherry , sugar and egg white and mix well , till all the ingredients are well combined.
Season with salt and pepper to taste.
Using wet hands , shape the chicken mixture into thumb - size balls . Roll them over the bed of cooked rice and steam them for 15 minutes. Serve hot.
Nutritional value of each serving - 176kcal Proteins : 19 . 3 g
Chicken , Mushroom & Bamboo Shoot withOmelette ( A dish from Vietnam )
Serves : 4 Time required : 15 minutes plus soaking time for mushrooms
15 ml oil 60 g shallots , sliced 5 g garlic , chopped 10 g dried Chinese black mushrooms , soaked for one hour , sliced thinly 100 g bamboo shoots , washed and julienned 150 g boneless chicken , julienned Salt and pepper to taste 6 g sugar 4 eggs 5 ml soy sauce
Heat the oil in a pan and add the shallots and garlic. Stir in the mushrooms , bamboo shoots , chicken, salt, pepper and sugar. Stir till the chicken is lightly brown and tender.
Remove from heat , divide into four portions and set aside.
Crack the eggs into bowl and pour in the soy sauce. Beat well to ensure the soy sauce is mixed in thoroughly.
Pour a quarter of the egg mixture into a greased omelette pan. Cook until set underneath.
Spoon a quarter of the bamboo shoot mixture into the centre of the omelette and fold the edges.
Cook till the omelette is set. Repeat to make the remaining omelette. Serve piping hot.