Anonymous wrote:Chicken broth, don’t use microwave to reheat

OP here. Thanks, I think this is what I'll do with bone broth and ramen. It's the easiest solution.

Cut up, put in casserole with cream of chicken soup and sour cream. Crumble Ritz crackers on top. Bake. Not for foodies, but great for dry, leftover chicken.

Or, as mentioned, soup. I use Better Than Broth, brown rice and whatever vegetables I have on hand, even if they are frozen.

Soup. There really isn't another fix. We had DH's leftover pork tenderloin in soup at dinner tonight, because it's way too dry.

Chicken broth, don’t use microwave to reheat

If you have the patience for it, go through each dish and cut or shred the chicken pieces into smaller/thinner bites. They'll be better coated in the sauce, which will help cover the dryness.

Chicken broth

At someone's bordom of usual places and a plea to try this new place, we got a few dishes for takeout. All the chicken in each dish is dry and flavorless. It's an asian fusion/pan asian (does that mean the same thing?) restaurant. The chicken in the chicken and cashews, the chicken in the egg drop chicken soup, and chicken katsu - all very dry, no flavor.

What can I do to moisten and add flavor to the chicken in all these dishes when reheating to serve later/tomorrow? I have soy vey sauce, coconut aminos, etc.