A report released by recycling experts WRAP UK has revealed that we throw away the equivalent of 86 million chickens every year! Reacting to this shocking figure, Phil Vickery is in the kitchen showing us how to use up the contents of the fridge with some of our most wasted ingredients which include bread, potatoes and milk.
Today Phil fights food waste with crispy fried shredded chicken made from leftover cooked chicken.
2 cooked chicken thighs and any meat from a cooked chicken carcass
300mls vegetable oil
3tbsp of any of the following: hoisin sauce, sweet chilli sauce, yellow bean sauce
Heat the oil in a small frying pan.
Remove the legs and usable meat from the carcass and slice into longish pieces around 1cm. Toss the chicken in the cornflour in small amounts, dust off well, then straight into the hot oil. Do not overfill the wok or pan as the temperature of the oil lowers very quickly and the chicken remains soggy!
Fry the chicken until crisp but not crunchy, remove from the hot oil and drain well.
Once they are all cooked, placed the cooked chicken into a bowl with the chosen sauce and toss quickly to coat well. You will be surprised how far the sauce goes - use it like a seasoning.