Title: Shredded Crispy Chicken
Categories: Burmese, Chicken, Poultry, Spicy
Yield: 4 Servings

1 Chicken
2 lg Yellow Onions
1 c Veg oil
1/2 ts Tumeric
8 cl Garlic, thinly sliced
3 ts Crushed, dried red chiles

In a large saucepan cover chicken with water. Bring to
boil; lower heat; cover; cook until tender- 30 min.
Remove chicken; cool; skin and bone it; shred the meat
into string-like pieces. Cut onions in half vertically
and slice to form thin crescent shaped fans. Heat oil
in frying pan; add onions and tumeric; cook until
onion starts to color; add garlic and cook until
brown, about 6 min. Remove onions and garlic with a
slotted spoon and set aside. Leave oil in pan.
Add the chicken shreds to the oil and cook on medium,
stirring often, until brown- 10 min. Drain off the
oil, add onions,garlic, salt and chiles. Cook over
med-low, stirring, for 10 min. You can also use
leftover cooked turkey. It will keep in an airtight
jar in the fridge for weeks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini