Easy Stir-fried Shredded Chicken

Method6 steps · about 55 min

1. 1

   Step 1: Put the chicken (200 g) in water with the sliced garlic, pinch of pepper and salt to taste (to taste). Gently poach over very low heat for about 30 minutes, until the thickest part reaches 74°C (165°F). The garlic quantity is unspecified in the source.

   Poach chicken · 30 minUses 200 g chicken breast · Water as needed to poach the chicken, drained before shredding · Garlic, peeled and sliced; quantity unspecified · Pinch of pepper · Salt to taste

2. 2

   Step 2: Remove the chicken breast and shred.

   Uses fully cooked poached chicken

3. 3

   Step 3: Heat up the vegetable oil (2 tbsp) in a frying pan or a wok, over medium heat. Add the shallots (3). Sauté the shallots until they soften, about 3 minutes.

   Sauté shallots · 3 minUses 2 tbsp vegetable oil, for stir-frying · 3 shallots, peeled and sliced

4. 4

   Step 4: Reserve some of the 1 tbsp chopped spring onions for garnish. Add the sautéing portion to the shallots and cook for another minute.

   Sauté spring onions · 1 minUses softened shallots in oil · Part of the 1 tbsp spring onions, reserve the rest for garnish

5. 5

   Step 5: Add the shredded chicken, chilli garlic sauce, either 1 tsp sweet soy sauce or 1 tsp dark soy sauce, and concentrated chicken stock (1 tsp). Stir-fry for 3 minutes.

   Finish shredded-chicken stir-fry · 3 minUses fried shallot and spring-onion mixture · shredded poached chicken · 1 tbsp chilli garlic sauce or paste · 1 tsp sweet soy sauce (or choose dark soy sauce) · 1 tsp dark soy sauce, instead of sweet soy sauce · 1 tsp concentrated chicken stock

6. 6

   Step 6: Turn off the heat. Garnish with a sprinkle of chopped spring onions and serve.

   Uses finished shredded-chicken stir-fry · Reserved spring onions from the 1 tbsp total