Gai Khua Kem (Salty Roast Chicken)

I've been making this for years now and had affectionately named it 'stinky chicken' due to the huge amount of garlic and chillies I use in it but only recently did I discover it is actually made in Thailand and even has a name; Gai Khua Kem (Salted Roast Chicken).

I eat this as a guilty pleasure usually over pork ribs or just with chicken wings but this version can best be described as a form of a 'hash', I guess. Anyway, it's a great way to use up a roast chicken.

For 4 small or 2 large portions, use:

• A roast chicken (or part of)- I had used the breasts for another recipe so mine was mostly comprised of leg, crispy skin, wings and some spare bits from underneath! I chopped the roasted chicken into varying size bits, keeping some on the bone. This allows for a range of textures in the final dish.

• A whole bulb of garlic, peeled and finely chopped
• 3-5 hot Thai chillies, or more if you wish
• 4 spring onions, finely sliced
• A small splash of oyster sauce
• A small splash of light soy sauce
• A big pinch of salt
• A teaspoonful of ground black pepper
• A large splash of vegetable oil for frying

Heat the oil in the wok to a low/medium temperature. Add in all the chopped garlic and gently fry, stirring from time to time for 3-5 minutes over a fairly low temp until the garlic is a light brown and crispy. Scoop out and drain on kitchen paper, leave the garlic oil in the wok.

Turn up the heat on the garlicky oil and pop in the chopped chicken, Toss the chicken every now and then to allow crispy bits to develop. Fry for around 5 minutes so the chicken has time to get some colour and crisp.

Throw in the salt and pepper and mix well. Pour in the oyster and soy sauces and stir. Cook until the liquid has evaporated and the sauces have coated the meat well (about 2 minutes).

Next fling in the chillies, stir, then the crispy garlic, stir again and lastly, the spring onion.

Serve with some fluffy white rice.