Prep Ahead Shredding Chicken

Once you have shredded chicken, you can use that the same mixture in multiple recipes for flavorful quick to get to the table dishes.

By Vickypee  I  Published on August 6, 2024

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There’s something special about cooked meat dishes, that happens when you add seasoning and let them do their own thing for an overnight in the fridge then cook them on the next day, which is one of my favorite recipes from my own kitchen.

I’ve tried to take simple dishes and make them extra special. If you have time, you’ll have a go at bring the chicken for your weekend dishes. The recipe is easy. When you taste it, you’ll see brilliant results, marinating the chicken brings on amazing depth of flavor. However faster, for ourselves or for someone else, you can have on the marinade meat in 2 hours or less.

The recipe here is just start it the day before you want to use it, or spend a couple of hours on Sunday prepping them, you can use it in several different ways. For example, once you have shredded chicken, you can use that same mixture to make fried rice, noodle, burger, sandwich and more.

Enhance Flavor

In this recipe marinade is a good starting point for juicy chicken, as well blend into most spiced mixture. This is the mixture I use so often in our kitchen. The highly aromatic spices infuse foods with warmth and pungency.

Choose the Marinade Spices

Thinking spicy mixture about all the herbs and spices that blend together until it is a fine paste. As the bonus, massage well to coat the poultry as the first step in a wide range of cook where a tender texture.

A view on cooking, fish sauce help enhance the chicken’s umami taste, pepper adds a hint of spice. Garlic and onion add a pleasant savory flavor sensation.

Prepare Chicken

Trim each chicken breast to remove undesirable parts. Score the chicken breasts in a crosswise sit down the length of each chicken breast. This’ will help the chicken cook more evenly. Let the marinade cover more surface of the meat.

Marinate Chicken

Place the chickens in a large bowl or a large zip lock bag. Pour the marinade in and rub all over. Wrapped the bowl or close the bag and marinate well to coat it evenly. Ideally leave overnight in the refrigerator, if you don’t have time 1 hour that’s okay too.

Sear Chicken

Use a large skillet or a wide Dutch oven for cooking the chicken. Sear the pieces in hot vegetable oil over medium-high heat. This process will kickstart the browning, created hundreds of flavors and aromas. At this stage takes about 3 minutes. Flip the chicken over to brown the other side for about 2 minutes.

Steam to Finish

Add a small amount of liquid to just cover the bottom of the pan. Using medium heat with a covered lid will create a moist-heat cooking, keeping the pieces juicy. I like to add cooking water to control the sodium level. Bring water to a boil; cover and steam chicken. Let it cook about 6 to 8 minutes. At this point, all of the liquid should be absorbed into the chicken, and there should be little or no standing liquid. Turn off the heat then transfer the cooked chicken portions to the plate, let it cool until it can be handles.

Shred Chicken

It’s time to shred it, using 2 forks, this method is also great for all types of chicken. Place each chicken on the cutting board or clean plate, pull apart with the grain, where the muscle fibers naturally run in lines. Then repeat the process until all the chickens have been shredded. They should be small bite-size pieces since you’re not cutting against the grain.

Store Shredded Chicken

Cook them all at once, then shred and store the meat in 2 ways:

1. If you plan to use up this chicken within 4 to 5 days, it keeps great in an airtight container place it in the fridge, and it can be enjoyed by using clean spoon to chip away during the week.
2. This recipe you can’t go wrong with freezing chicken. I like to divide the shredded chicken into 2-cup parcels. It’s flexibility with the various recipes. Simply place the meat into storage bags and roll them as you force out as much air as possible before sealing. Store them in the fridge for up to 4 days or in the freezer for a couple months.