Shredded Crispy Chicken

Title:
Shredded Crispy Chicken

Yield:
4 Servings

Categories:
Burmese,
Chicken,
Poultry,
Spicy




Ingredients:





     1    Chicken


     2 lg Yellow Onions


     1 c  Veg oil


   1/2 ts Tumeric


     8 cl Garlic, thinly sliced


     3 ts Crushed, dried red chiles






 In a large saucepan cover chicken with water. Bring to


 boil; lower heat; cover; cook until tender- 30 min.


 Remove chicken; cool; skin and bone it; shred the meat


 into string-like pieces. Cut onions in half vertically


 and slice to form thin crescent shaped fans. Heat oil


 in frying pan; add onions and tumeric; cook until


 onion starts to color; add garlic and cook until


 brown, about 6 min. Remove onions and garlic with a


 slotted spoon and set aside. Leave oil in pan.


 Add the chicken shreds to the oil and cook on medium,


 stirring often, until brown- 10 min. Drain off the


 oil, add onions,garlic, salt and chiles. Cook over


 med-low, stirring, for 10 min. You can also use


 leftover cooked turkey. It will keep in an airtight


 jar in the fridge for weeks.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini