Peruvian dish prepared quinotto-style (like a risotto but with quinoa), only creamier and more indulgent thanks in part to a generous topping of cheese. You can eat it just as it is, or as a side for a stew.
Often, I have a bit of chicken left over from dinner that I use up the next day for lunch. Here is a really delicious summer version, using fresh-cooked chicken breasts; obviously, you can swap in leftover roast chicken.
What do you do when you have leftover chicken from khao mun gai or gai yang? You turn it into a dish befitting the situation. My mother did that best, letting very little go to waste. You could poach chicken just for this salad and it would be delicious, especially if you serve it slightly warm. What’s even better, the next time you make khao mun gai, poach extra chicken to make yum gai the next day. If you’re not starting with leftovers, poach raw chicken and tear it into strands. I like adding the skin — it provides richness and moisture, the way oil does in Western salads. Slice it into thin strands.
This version of pesto has Asian influences and, like the Italian original, can add an enormous amount of flavor and character to a dish with just a couple of tablespoons.