Dried Shredded Chicken (Cha Bong Ga, Ruoc Ga)

If you’re constantly on-the-go like me you sometimes wait until you are so famished you barely have the strength to get into your car and drive to find food.  It’s times like these when you need something already made that you can easily turn into a quick meal.  Well, this Dried Shredded Chicken dish is that perfect food to have handy.  The slightly savory flavor is delicious and since it’s chicken, it goes well with just about everything!  Sprinkle it on porridge, oatmeal or sticky rice for a quick breakfast.  Add to instant ramen for a quick hot lunch.  Another favorite of mine is to make it into a delectable sandwich.  The possibilities are endless.  Double or triple this recipe if you want to make enough to freeze.  That way you’ll always have some on-hand for those meal emergencies.  Enjoy!

Watch the video below for instructions.

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1 lb chicken breast
1 Tbsp sugar
2 Tbsp minced onions
1 Tbsp minced garlic
1 tsp salt
2 Tbsp fish sauce
1/4 cup water
1 tsp vegetable oil
1/4 tsp ground white pepper


In a large bowl combine the sugar, onions, garlic, salt and fish sauce.  Stir until sugar is dissolved.

Cut chicken into small pieces following the grain of the meat.  Add chicken to marinade and toss together coating all pieces.  Allow to marinate for 30 minutes.

Add chicken into a large pan or skillet placing thicker chunks in the center and thinner ones closer to the edge.  Add the remaining marinade and water.  Cover and cook on Medium Low heat for 6 minutes.  Turn chicken.  Cover and cook on Low heat for another 6 minutes.  There should be a constant amount of liquid in the pan during the entire cooking process.  If too much of the liquid evaporates, add more water.  Transfer cooked chicken to a clean bowl.

Add a few chicken pieces to a large bowl.  Using a pestle, smash the chicken pieces creating shreds.  Use your fingers to separate any larger pieces.  Continue until all pieces are smashed and separated.

Heat a large skillet or wok over Medium heat and then add the oil.  Add the chicken and toss in the pan.  Rub the chicken with a large wooden spoon or spatula using a circular motion to separate the shredded chicken further.  (A potato masher also does a wonderful job.)  Continue separating the shreds and tossing the chicken in the pan.  Cook for a total of 5 minutes.

Yields: 3 1/2 cups

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