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 chile.
14. Continue cooking over moderately low heat for 10 minutes.
15. Stir frequently.