Shredded chicken
Boiled chicken pulled apart — neat portions, easy to fold into rice/noodles.
Method
- Boil chicken with salt + bay leaf until the core reaches ≥74 °C, ±20 min.
- Remove, shred along the grain while warm — two forks are faster than hands.
- Sauté the shreds with seasoning (shallot, sweet soy) until even — or keep plain for soup.
Quality & safety
Shredding expands the chicken surface — it dries and contaminates faster. Serve ≤3 h; keep covered ≤4 °C while waiting.
Production scaling
Chicken linear ×N; shredding seasoning f=0.9. Manual shredding is unrealistic at thousands — use a planetary mixer with the paddle attachment or halal pre-shredded supply.