Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant noodle dishes. It’s also perfect for poaching chicken breasts in for extra-tasty salads, sandwiches and rolls.
Ingredients
Preparation
Step 1
Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
Step 2
Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
Step 3
Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
Step 4
Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
Step 5
Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.
