Shredded Chicken Recipe from Next Big Futures
Shredders are a dish that are often used in a salad or a side dish.
Shredding chicken is easy to make, and if you have access to a large container of shredded chicken you can do it ahead of time and store it in the fridge for the week.
You can also buy a shredder in a store that has a large selection of shredded chickens, which makes the process more manageable.
Here’s how to shred chicken in a pressure cooker.
Preparing chicken before cooking is a great way to save money and time.
If you don’t have access a pressure cooker, use an instant-read thermometer to find the temperature in a slow cooker.
Use the same cooking method for both slow-cooker chicken and slow-cooked chicken, but don’t skip the soaking time.
The faster you soak the chicken, the more tender it will be.
If the chicken is too tender, use the same method for the rest of the ingredients, but make sure to soak for at least two hours before roasting.
It’s better to use a chicken tenderizer or a chicken bouillon to thicken the chicken.
When the chicken has been thoroughly soaked, add all the other ingredients.
For the marinade, you’ll need: 1 lb. boneless skinless chicken breasts (about 2 pounds) 1 tsp.
olive oil 1 tsp (15 ml) white vinegar 1/4 cup (1 stick) unsalted butter 1 tsp kosher salt 1 tsp freshly ground black pepper 1 cup (3 cups) water 1 tbsp (30 ml) lemon juice For the chicken marinades, you can use any type of chicken stock that you like, but we recommend using soy sauce.
You may also want to try using a combination of the following marinames: soy sauce, tamari, mirin, sriracha, cayenne, red pepper flakes, garlic powder, onion powder, garlic salt, sugar, corn starch, and/or rice vinegar.
To prepare the chicken for the marinating, place the chicken breasts in a large pot of salted water and bring to a boil.
Add the olive oil, vinegar, and salt and stir to combine.
Add chicken breasts, turn the heat down to medium-low, and cook until they are just tender.
Remove the chicken from the water and let it rest for 10 minutes.
Remove chicken breasts from the marinate and shred them using a meat cleaver or a sharp knife.
Set aside to marinate.
In a separate bowl, combine the chicken stock and the remaining ingredients.
Set the chicken aside for the next step.
For a marinaded chicken, marinate for 20 minutes on one side and 5 minutes on the other side.
Place the chicken breast pieces into a large bowl and add the remaining marinading ingredients.
Marinate chicken for another 10 minutes or so, until the chicken begins to become dry.
Remove from the fridge to a rack to rest for 30 minutes.
For an extra-easy marinada, add a little bit of sour cream and lime juice to the marinated chicken.
Serve the chicken with rice and sour cream, or with a rice salad for an extra crunch.
Recipe Notes If you have an instant cooker, use it to make the marinsad or the chicken boullion, or use a pressure-cooking device to prepare the marination. 3.5.3208