When I was small, if there was a roasted chicken served for dinner, I would only eat the legs or wings, because the meat is much more smooth and has more flavor than the breast. I remember complaining to my mom: why does the breast always taste so plain? Once my mom made this dish with some left over chicken breast, and I was totally surprised how rich flavored chicken breast can be.
Shredded Chicken with Sauce
2 chicken breasts
1 spring onion
1 clove of garlic
1 star anise
1 tsp of prickly ash
1/2 tsp of chilli pepper powder
1 tsp of salt
1/2 tsp of sugar
2 tbsp of vinegar
1 tbsp of cooking oil
- Heat up a pot of water over strong heat, cut the spring onion into two sections and put them and the star anise in the pot. Bring it to boil, put the chicken breasts in. Turn to medium heat when the water starts boiling. Turn off the heat after 10 minutes, cover the pot with the lid, leave it for another 10 minutes. Take the chicken out, wait for them to cool down and tear into thin shreds with your hands. While boiling the chicken, cut the cucumber and carrot into thin shreds and finely chop the garlic.
- Put the garlic and chilli pepper powder in a bowl. Heat up a pan with cooking oil over strong heat, put in prickly ash and stir. Take them out when you get a nice smell. Pour the hot oil on the garlic and chilli pepper powder. Add salt, sugar and vinegar, mix well.
- Put all the ingredients and seasoning sauce in a big bowl, mix well. Ready to serve.
When shredding the chicken, shred it along the lines of the meat, so the shreds will not break.