Hand-shredded Tender Chicken™

English

Serves 10

Ingredients
Chicken (1 ½ kg) – 1 each
Ginger (lightly pounded) – 1 piece (150 grams)
Garlic (whole, unpeeled) – 2 bulbs
Salt – 2 table spoons

Sauces
Sesame oil – 5 table spoons
Light Sauce – 2 table spoons
Chicken stock – ½ bowl

Steps

1. Rinse whole chicken;
2. Stuff Ginger and Garlic into stomach;
3. Boil whole pot of water, put chicken into the pot;
4. When water next boils, turn to very, very small fire, cover with lid (leave a small gap). Boil for 20 minutes;
5. Turn off fire, cover wok tightly with the lid and keep chicken in pot for another 10 minutes.
6. Remove chicken, set aside on a big plate;
7. While chicken is still warm, rub salt all over the chicken including stomach;
8. When cooled, peel all chicken skin and discard;
9. Use hand to peel all chicken meat into long strips, put on serving plate, set aside;
10. Mix the shredded chicken meat with all the Sauces;
11. Serves well with or without Chicken Rice (refer to “Traditional Chicken Rice” recipe).