Recipie for chinese takeaway dish 'Smoked Shredded Chicken'?

Question

Ive recently moved, and my old favorite takeaway/Restaurant had a starter dish called ' Smoked Shredded Chicken' and it was the most amazing dish, but i have spent hours trying to find the recipie to try and make it myself, Does anyone know of it?

Answer 1

Hello!

Yum! "SMOKED SHREDDED CHICKEN"

That sounds tasty !

Heres a recipe that is quite similiar:

Hope it helps:

===INGREDIANTS===

1 whole roasting chicken

olive oil

3 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground cloves

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

to taste, cayenne pepper (optional)

to taste, salt and pepper

few dashes, liquid smoke

===Preparation Instructions===

Remove the vertebra, by cutting along either side, so the chicken can be laid as flat as possible. Pat dry.

In a Ziploc bag, combine the rest of the ingredients and mix well. Put the chicken in the bag, and squeeze out as much air as possible before you seal it. Make sure the chicken is well coated with the spice mixture. Let marinate in the refrigerator until ready to cook (at least 1/2 hour).

Pre-heat the oven to 220 degrees. Pour about an inch of water into the roasting pan. Sprinkle a few dashes of liquid smoke into the water. Lightly oil the roasting rack. When the oven reaches 220 degrees, put the chicken (skin side up), laid out as flat as possible, on the roasting rack. Cook for about 3 hours, or until done.

Then using two forks shred the chicken !

Serve with rice or toasted bread!

GOOD LUCK!

Answer 2

try this one

Smoked Chicken Chowder

Servings: Makes about 8 cups.

Ingredients

3 medium onions, chopped (about 2 1/2 cups)

1/2 cup vegetable oil

1 large russet (baking) potato

3 garlic cloves, minced

1 fresh jalapeñ:o chili, seeded and minced fine (wear rubber gloves)

1/4 cup all-purpose flour

3 cups chicken broth

2 cups heavy cream

3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)

2 cups fresh or frozen corn

1 cup shredded Monterey Jack cheese (about 4 ounces)

1 tablespoon chopped fresh flat-leaved parsley leaves

1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)

1 1/2 whole boneless smoked chicken b*****s**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice

Preparation

In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

http://www.epicurious.com/recipes/food/v...

(*-*)