Burmese Shredded Crispy Chicken

You can substitute leftover cooked turkey for chicken. This recipe also keeps for weeks when put in an airtight jar and placed in the fridge.
 * Makes 6 servings.

Ingredients

 * 1 chicken
 * 3 large yellow onions
 * 1½ cup vegetable oil
 * ¾ teaspoon turmeric
 * 12 cloves garlic, thinly sliced
 * 4½ teaspoons dried red chili, crushed

Directions

 * 1) Place chicken in a large saucepan.
 * 2) Cover with water. Bring to a boil.
 * 3) Cover and cook over low heat for 30 minutes or until tender.
 * 4) Remove chicken from saucepan and allow it to cool before removing the skin and bones.
 * 5) Shred meat into string-like pieces.
 * 6) Cut onion in half and slice thinly.
 * 7) Heat oil in a wok and add onions and turmeric. Stir until onion turns dark.
 * 8) Add garlic and cook for 5 minutes or until brown.
 * 9) Remove onions and garlic and set aside.
 * 10) Leave oil in pan.
 * 11) Put chicken shreds in the pan.
 * 12) Cook over medium heat. Stir often. Cook for 10 minutes or until brown.
 * 13) Drain off oil before adding onions, garlic, salt and chili.
 * 14) Continue cooking over moderately low heat for 10 minutes.
 * 15) Stir frequently.