So, here we are on our first round of leftovers with the chicken from Jamie's Feel Good Chicken Broth. I don't have very much in the house, so dispensing of the rest of the chook is going to be a real challenge. Luckily, I have the very handy and excellent Sichuan Cookery by Fuchsia Dunlop, which has about four or five easy and tasty recipes for cooked chicken at the front. Today I made hot and numbing chicken (not to be confused with numbing and hot chicken, which mixes spicy chilli oil and toasted, ground sichuan pepper together with soy sauce and sugar to create a really delicious cold dish.
In other news, I need new placemats. Look at them. Shabby.