Asian Shredded Chicken Food

SHREDDED SWEET SOY CHICKEN BREAST

Steps:

• Slow Cooker: Place all the Shredded Chicken ingredients in the slow cooker and cook on low for 5 hours (or 2 1/2 hours on high).
• Pressure Cooker: Place all the Shredded Chicken ingredients in the pressure cooker. Cook for 35 minutes on high.
• Stove: Place all the Shredded Chicken ingredients in a saucepan large enough for the chicken to fit snugly in one layer. Add 1/2 cup extra water so the chicken is mostly, but not completely submerged. Cover and simmer for about 50 to 60 minutes, turning once or twice.
• The chicken is ready when it can be easily shredded with two forks. Remove the chicken from the liquid and shred it while it is warm. Set aside and cover to keep warm.
• Transfer the liquid from the slow cooker / pressure cooker to a saucepan and bring to simmer. (Note 3) Reduce to around1 1/4 cups - it should only take a few minutes.
• Mix together the Sauce Thickening ingredients and add to the saucepan. Simmer until it it thickens to a syrup consistency.
• Toss the chicken in the sauce and serve over rice. (Note 4)

YU-XIANG ROU-SI (SICHUAN SHREDDED CHICKEN STIR-FRY, 鱼香肉丝)

Steps:

• Slice chicken breast into long, thin strips, parallel to the grain. Prepare and cut vegetables.
• Combine chicken, light soy sauce, and Shaoxing wine in a small bowl. Add cornstarch and mix well by hand, until the thin starchy paste coats the chicken evenly.
• Combine all sauce ingredients in a small bowl and mix well.
• Heat a wok (or a nonstick skillet) over medium high heat until hot. Add 1 tablespoon oil and swirl to cover the bottom. Add chicken and quickly spread it with a spatula. Allow to cook for 20 to 30 seconds without stirring. Stir and cook until the surface of the chicken just turns white, about 1 minute. Turn to lowest heat and immediately transfer to a plate.
• Add the remaining 1/2 teaspoon of oil and turn back to medium heat heat. Add ginger and give it a stir until fragrant. Add carrot. Stir and cook until half cooked, about 1 minute. Add bamboo shoots. Stir and cook for 1 minute. Add bell pepper and chicken. Stir the spicy sauce again and swirl it into the wok. Immediately mix everything well with a spatula, until all ingredients are covered with sauce. Remove from heat and transfer to a plate immediately.
• Serve warm over steamed white rice.

PULLED CHICKEN SALAD

Steps:

• Combine the dressing ingredients in a small bowl and set aside.
• Remove all the meat from the chicken, shred into large chunks and pop in a large bowl. Add the cabbage, carrots, spring onions, chillies and half the coriander. Toss together with the dressing and pile onto a serving plate, then scatter over the remaining coriander and peanuts.

CHINESE SHREDDED CHICKEN SALAD

Steps:

• Place chicken in a sauté pan and add water to cover.
• Place over med-high heat and bring to a simmer.
• Decrease heat to low and simmer, uncovered, until chicken is no longer pink in the center when cut into with a knife, 10-12 minutes.
• Remove from heat and set aside to cool in the liquid.
• In a bowl, combine the soy sauce, vinegar, garlic, peanut butter, sugar, and mustard.
• Whisk to mix well.
• Slowly whisk in the oils until incorporated.
• Taste and adjust seasonings.
• Place the sesame seeds in a frying pan over high heat; toast, shaking the pan, until light brown, about 2 minutes.
• Immediately remove the pan.
• Drain the chicken; shred by tearing the meat into long, thin pieces.
• In a transportable bowl, combine the chicken, cucumber, carrots, green onions, and 1 T of the cilantro.
• Pour over the dressing and mix well.
• Taste and adjust the seasonings.
• Garnish with the sesame seeds and the remaining 1 T cilantro.
• Cover and keep chilled until ready to serve.

SHREDDED THAI CHICKEN SALAD

Steps:

• Combine all the salad ingredients in a large bowl.
• In a separate bowl, whisk together the salad dressing ingredients.
• Pour the salad dressing over the salad then toss well.
• Serve immediately.

ASIAN CHICKEN RICE BOWL

Steps:

• For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

ASIAN COLESLAW WITH SHREDDED CHICKEN OR TURKEY

Steps:

• Whisk first 6 ingredients in large bowl to blend. Mix in chicken or turkey; let stand 5 minutes. Mix in cabbage, celery, onion and cilantro. Season with salt and pepper. Chill at least 1 hour and up to 3 hours to blend flavors, tossing occasionally.

ASIAN SHREDDED CHICKEN COLESLAW

Steps:

• In a large bowl, combine the first 6 ingredients.
• Add chicken and let stand 5 minutes.
• Add cabbage, celery, onion, and cilantro.
• Season.
• Chill at least 1 hour to blend flavors.
• Toss now and then.

ASIAN SHREDDED CHICKEN

Steps:

• Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
• Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
• Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.
• Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.