Shredded crispy chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken | |
| 2 | larges | Yellow Onions |
| 1 | cup | Veg oil |
| ½ | teaspoon | Tumeric |
| 8 | cloves | Garlic, thinly sliced |
| 3 | teaspoons | Crushed, dried red chiles |
Directions
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.
Submitted By JIM WELLER On 03-12-95