Even with a lot of people at home we often still end up with leftovers. Last night had fried chicken for dinner. The simplest thing to do is, of course, to just get rice or bread and eat that with the chicken but that would be boring … and a repeat of last night. But I never claimed to like things “simple” 😀 Simple is overrated and often made synonymous with lazy. In my opinion, simple can be creative as well!

I scrounged around in the ref for additional leftovers I could use and, aha! There was still a serving of spaghetti noodles I’d cooked the day before that I placed in a sealed container. On a lower shelf, I found the longganiza oil (liquid gold!) that I’d saved up. Then of course I also brought out a piece of chicken. The only things I needed now were the garlic and onion.

Warming up the noodles

Warming up noodles and keeping them al dente could be a challenge if you don’t know how but it is really very easy.

1. Boil water.
2. Pour the hot water into a bowl.
3. Put the noodles in a strainer and let them sit in the bowlful of hot water for 5 minutes.

Preparing “the sauce”

1. Mince 3 cloves of garlic and one small onion.
2. Debone the chicken piece and chop it up into cubes as well, skin and all. Note: If I intend to use the whole chicken piece I don’t even bother to heat it up first. But if it is a big piece like a thigh or breast, I often only use half in the sauce, then pan-fry the rest.
3. bring out my medium-sized pan (since this is only for one serving) and place it on the stove on medium heat. Take about 2 tbsps. of the (Alaminos) longganiza oil and heat it in the pan.
4. Once the oil is hot saute the garlic until it is lightly browned then add the onion.
5. Mix it and let it sit to soften the onion then add the cubed fried chicken and stir quickly. Note: The chicken is already cooked so all you are doing is heating it up and crisping the skin.

Putting it together

1. Drain the water from the noodles and pour it into the sauce and mix.
2. Add seasonings like salt and pepper to taste.
3. Serve.

My personal choice of seasoning (besides salt and pepper) is Badia Harlem Garlic Pepper Powder. To be honest, I probably use it on most of the dishes I cook.

But what you put in is really up to you and your tastebuds! I say feel free to experiment and come up with something amazing.

I also like to substitute chicken oil (like the one used by Mang Inasal) for the longganiza oil. You can use olive oil if you are more of a traditionalist.