Shredded Sweet Soy Chicken Breast

Method7 steps · about 1 hr 10 min

1. 1

   Step 1: Choose the stovetop, slow-cooker or pressure-cooker route before assembling the chicken. Mince both garlic cloves and finely dice the half onion. The stovetop route uses the separate extra ½ cup water; omit that extra water for either appliance route and use its instructions in step 3 instead of the stovetop cooking timer.

2. 2

   Step 2: For the stovetop route, put the raw chicken breast (500 g), prepared garlic (2) and onion (½), canola oil (1 tbsp), soy sauce, white vinegar (⅓ cup), blueberry jam (3 tbsp), black peppercorns (1 tbsp) and ¾ cup cooking water in a saucepan that holds the chicken snugly in one layer. Add the separate ½ cup stovetop water so the chicken is mostly, but not completely, submerged and cover. For an appliance route, put the same chicken ingredients in the chosen slow cooker or pressure cooker, omitting the separate ½ cup stovetop water.

   Uses 500 g raw skinless boneless chicken breast · 2 garlic cloves, minced · ½ onion, finely diced · 1 tbsp canola oil · ⅓ cup ordinary soy sauce · ⅓ cup white vinegar · 3 tbsp blueberry jam · 1 tbsp whole black peppercorns

3. 3

   Step 3: Bring to a gentle simmer and cook covered for 50–60 minutes, checking from 50 minutes and turning the chicken once or twice. Continue until it shreds easily and reaches 74°C / 165°F in its thickest part. For the alternative slow-cooker or pressure-cooker routes, combine the same chicken ingredients without the separate ½ cup stovetop water: cook on low for 5 hours or high for 2½ hours in a slow cooker, or pressure-cook on high for 35 minutes following the appliance directions. Check the same cooked endpoint, then continue with shredding.

   Stovetop chicken simmer · 50 minUses All chicken and cooking liquid assembled for the selected route

4. 4

   Step 4: Lift the fully cooked chicken onto a clean plate, leaving the cooking liquid in the saucepan. Shred the chicken with two forks while warm, then cover it to keep warm.

   Uses All the cooked chicken lifted from its liquid

   
5. 5

   Step 5: Bring the retained cooking liquid back to a simmer. Reduce it to around 1¼ cups; this takes a few minutes. For either appliance alternative, first transfer its retained cooking liquid to a saucepan.

   Uses All retained liquid after removing the chicken

6. 6

   Step 6: Mix the 2 tsp cornstarch with the separate 3 tsp slurry water until smooth. Stir all the slurry into the reduced sauce and simmer until it thickens to a syrupy consistency.

   Uses All reduced sauce · 2 tsp cornstarch · 3 tsp water for slurry

7. 7

   Step 7: Toss all the shredded chicken with all the thickened sauce. Heat the ready-cooked white rice (3 cups) until thoroughly hot and divide it between four plates, ¾ cup each, then share the sauced chicken between them.

   Uses All shredded chicken · All thickened sauce · 3 cups ready-cooked white rice, ¾ cup per portion