This recipe is nice and simple and can be served as an entre for an asian feast or by itself as a complete meal.
Ingredients:
- The meat of one large roasted chicken
- 1 litre of GFCF chicken stock (I use Massel in Australia)
- 2 cans creamed corn (approximately 400g each)
- 4 desertspoons finely chopped parsely
- 2-3 desertspoons of chile flakes (more or less to taste)
Instructions:
- Tear up the chicken into small bite sized pieces - or shred it
- Mix everything together in a large saucepan and bring it to the boil!
- Serve hot and add chile sauce to taste
- Enjoy!
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