shredded chicken recipe?

Question

Im looking for a good hot shredded chicken recipe. Not BBQ.....something more like the roots shredded chicken you can buy at the store.

Answer 1

Mexican Shredded Chicken

3 to 4 chicken breast halves,
with bone and skin (about 3 pounds)
1/2 onion, thinly sliced
3 cloves garlic, peeled and minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano, preferably Mexican
2 bay leaves
Pinch of dried thyme
1/2 teaspoon salt
1 (14.5-ounce) can low sodium chicken broth

Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Sprinkle on the onion, garlic, marjoram, oregano, bay leaves, thyme and salt. Add the can of chicken broth and enough water to just cover the chicken.

Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour.

At this point, the chicken and broth may be refrigerated until ready to use. Once cold, the fat will solidify on top and can be easily discarded. The chicken and broth will keep 2 to 3 days.

Or, you may use the chicken immediately. Remove it from the broth and shred into small pieces, discarding the bone and skin. Reserve the broth for moistening the chicken shreds or for another use. (Discard the bay leaves.)

Uses for shredded chicken:
Serve in warm tortillas with salsa and lettuce. Pack into bolillos (Mexican rolls) with strips of pickled jalapeño and seasoned cabbage. Roll it into burritos, enchiladas or tacos. Mix it into a salad.

Uses for the broth:
Turn it into tortilla soup or Toasted Corn Soup, or use it as the cooking liquid for beans or rice.

Answer 2

Roots Shredded Chicken

Answer 3

Shredded Chicken in Hot Sauce:

2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon minced peeled fresh ginger
1/4 teaspoon crushed red pepper
1 pound skinned, boned chicken breast, cut into 1/4-inch-wide strips
2 tablespoons vegetable oil
1 cup coarsely chopped green onions
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
3/4 cup (1 x 1/4-inch) julienne-cut red bell pepper
3/4 cup (1 x 1/4-inch) julienne-cut yellow bell pepper
2 tablespoons fresh lemon juice
1/2 to 1 teaspoon white pepper
1/4 teaspoon salt
4 cups hot cooked rice

Combine the first 5 ingredients in a medium bowl; add chicken. Cover and marinate in refrigerator 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat; add onions, ginger, and garlic. Sauté 1 minute, stirring constantly. Add chicken mixture, and sauté 2 minutes. Stir in bell peppers, lemon juice, white pepper, and salt; cook 1 1/2 minutes or until chicken is done. Serve over rice.

Yield: 4 servings (serving size: 1 cup chicken mixture and 1 cup rice)

Answer 4

well: ok you can make simple " Deep Fried ShrededChicken "
as found from http://www.dc.kitchens.deepfriedshrededchicken/recipe.com