Hot Roast Chicken 4 Ways

by Jessica Nguyen

4 Easy weeknight recipe ideas using a hot roast chicken

Chicken Bao- A 10 minute meal using store bought bao steamed in the microwave and adding your favourite fillings and sauces as well as a handful of shredded roast chicken in each.
Chicken Rice Paper Rolls- Another easy meal to make. Simply wet your rice paper with warm water and as it softens, place down your favourite fillings: lettuce, rice noodles, herbs, the chicken. Roll it all up and serve with some Vietnamese Dipping Sauce.
Chicken Bun Bowls- Basically a deconstructed version of rice paper rolls but without the rice paper. You simply place all the same ingredients in a bowl, drizzle over the Vietnamese dipping sauce and toss like a salad before enjoying.
Chicken Fried Rice- this is a great meal to make with any leftover roast chicken, rice and any wilting veg and herbs in your fridge. It’s a 10 minute recipe in the one pot and a great weeknight meal.

Watch the process

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Chicken Bao Buns

Serves- 2
Ingredients- 9
Cooking Time- 10
Skill Level- Easy

Ingredients:

1 Lilydale Hot Roast Chicken, shredded
6 Bao Buns (You can buy these from your local Asian grocer, or at any supermarket like these ones here)
1 large Lebanese cucumber, sliced
1 stalk of spring onion
Pickled carrot
Small bunch of coriander
Sriracha
Hoisin Sauce

Method

Heat the Bao Buns in the microwave for 1 minute with a sprinkle of water on the top.
Once the Bao’s are warmed, open them up and smear some hoisin sauce on the bottom.
Then add a layer of thinly sliced cucumber, and chopped spring onion stalks
Add in your shredded Lilydale Hot Roast Chicken, and top with some pickled carrot.
To finish, add some sprigs of coriander, and a squeeze of sriracha.

Chicken Rice Paper Rolls

Serves- 2
Ingredients- 10
Cooking Time- 10
Skill Level- Easy

Ingredients

1 Lilydale Hot Roast Chicken, shredded
1 packet (375g) of rice paper
1 packet (400g) of rice vermicelli
3 cucumbers, preferably Lebanese, sliced into batons
3 heads of cos lettuce
1 bunch of fresh mint, washed
1 bunch of Vietnamese mint, washed
1 bunch of coriander, washed
Pickled Carrot
1 cup of Vietnamese Dipping Sauce

Method

Prepare your greens. Wash your herbs, cucumbers and lettuce. Cut your cucumbers into batons with the skins on and separate your cos lettuce leaves.
Cook your vermicelli by placing it into a pot of boiling water and cook for about 4 minutes or until they are soft. Drain into a colander and run some hot water over them to remove any excess starch and to stop them from sticking to each other.
Dip the rice paper into a bowl of warm to hot water and then place onto your plate to soften for 30 seconds.
Once the rice paper has softened, place down a lettuce cup, a handful of vermicelli, 1 cucumber baton, some pickled carrot and a handful of herbs.
Add in your shredded Lilydale Hot Roast Chicken.
Then roll the rice paper away from you, tucking both ends in and continuing to roll it into a rice paper roll ‘burrito’ style.
Serve this with some Nuoc Cham dipping sauce

Chicken Bún Bowl

To re-create this dish, you can follow the same recipe process as my Bún Thịt Nướng Recipe, but substitute the marinated lemongrass chicken for a Lilydale Hot Roast Chicken for a quick and delicious 10 minute version.

Chicken Fried Rice

To re-create this dish, you can follow the same recipe process as my Egg Fried Rice Recipe, all you need to do is add in the shredded chicken after the vegetables and before the egg.

If you are looking for more Chicken Recipes, you can find some of my favourites below;