The remains of a roast chicken are a feast until perhaps Day 3; after that the excitement begins to pall just a little and you wonder what you might do to inject a little flavour back into proceedings. Well, wonder no more - this is a brilliant and quick ad-hoc solution I came up with today.
Finely shred any remaining meat and skin and add to a hot pan with a little vegetable oil and a crushed clove of garlic. While it's crisping (occasionally push around the pan so it doesn't stick), arrange aesthetically - or not - in a bowl, chopped tomato, baby spinach leaves and half a sliced papaya. These salad ingredients are simply what were in the fridge at the time, but try mango, pineapple, rocket, cucumber, spring onions - anything you fancy. Once the chicken and garlic are starting to fizzle and darken slightly sprinkle over a little sugar to help it all caramelise. Quickly whisk together a dressing with a good squeeze of lime, a little sugar, some chopped red chilli and a good drizzle of fish sauce. Then shake a few drops of soy sauce over the chicken and stir vigorously so the shards are sticky and dark gold. Tip the lot over the salad then pour over the dressing.
That's it. 10 minutes, tops. There is no photo - I ate it too fast. I would also try it with leftover roast pork, game and even lamb and beef - all are receptive to Thai flavours.