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Enjoy shredded chicken in three ways




No matter if you're searching for a quick dinner or a novel way to prepare lunch or dinner. You're covered with these quick and tasty shredded chicken recipes.

Shredded chicken is a dish that uses no waste and is very convenient. Shredded chicken was originally a Sichuan -style cold dish. The idea behind this recipe is to combine the cooked, shredded chicken with the sauce. Or, to put it another way, the sauce is what really makes the shredded chicken. In the beginning, salt, monosodium glutamate, sesame oil, and ginger powder were the only ingredients needed for seasoning. Over time, many different types of sauce have been developed.

Along with showing you how to prepare this delicious, ready-to-eat shredded chicken. Additionally, I'm showing two ways to wrap this shredded chicken. Flatbread is the first, whereas rice wrappers are the second. It will feel like holding a sandwich with filling to you. As an alternative, you may roll it up like a spring roll and eat it with the sauce of your choice.

I am so happy to be sharing this easy lunch or dinner recipe with you. Your family will like them. You can enjoy one dish in three ways. Either the shredded chicken or the chicken wraps come together so quickly and have the perfect flavours.

Although this is a very simple recipe, I know you will appreciate having a quick meal option, especially during hectic weeknight dinnertimes. This meal is ideal for a family on the go.

 

 

INGREDIENTS

2-piece flatbread

6 pieces rice wraps

3 chicken thighs

1 head of garlic, minced.

20g fresh ginger, minced.

2-3 bird eye chilies, diced

1 stalk coriander stem, cut into pieces.

1 stalk spring onion, white part, cut into pieces.

2 tbsp oyster sauce.

2 tsp light soya sauce

1 tsp sugar

50ml cooking oil

 

Dipping sauce (spring rolls)

2 bird eye chilies

2 cloves garlic

3 tbsp lime juice

1 ½ tbsp light soy sauce

1 tbsp honey

1 stem of cilantro (stems and leaves)

 



METHODS

1. Place the chicken thighs, one stalk of spring onion, the ginger slices, and a tablespoon of cooking wine in a pot with just enough water to cover them. Turn to high heat and bring to a boil. Cook the food for another 20 minutes at medium heat with the lid on the pot. To make sure the chicken is cooked through, and the meat is soft and tender, turn off the heat and let it simmer for an additional 10 minutes. To stop the cooking process, remove the chicken and place it in a bowl of icy water. Shredded the chicken into strips.

2. Combine all the ingredients for the garlic paste in a bowl. Heat up some cooking oil in a saucepan until it is smoked and add to the garlic paste.

3. Placed the shredded chicken into a mixing bowl. Pour in the garlic paste to the chicken and toss it well until all the garlic paste is well coated with the chicken.

4. To serve with flatbread, warm the flatbread over medium heat, flipping the sides occasionally. Once it begins to turn brown, remove. One side should be left intact while the other is filled with the filling. Fold the uncovered half over.  Serve.

5. To serve with a rice wrapper, place the wrapper on a silicone sheet or cutting board. To soften the wrapper, simply brush it with warm water. Place the shredded chicken 2 inches from the edge closest to you.  Roll the edge over the filling once, fold the left and right edges of the wrapper towards the center. Roll the wrapper until it reaches its furthest edge.

6. To make the dipping sauce – combine all the ingredients in a food processor or blender, process until smooth. Feel free to add more cilantro if the sauce is too thin.






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