Shredded Chicken And Walnut Sauce Recipes

SHREDDED SWEET SOY CHICKEN BREAST

Steps:

• Slow Cooker: Place all the Shredded Chicken ingredients in the slow cooker and cook on low for 5 hours (or 2 1/2 hours on high).
• Pressure Cooker: Place all the Shredded Chicken ingredients in the pressure cooker. Cook for 35 minutes on high.
• Stove: Place all the Shredded Chicken ingredients in a saucepan large enough for the chicken to fit snugly in one layer. Add 1/2 cup extra water so the chicken is mostly, but not completely submerged. Cover and simmer for about 50 to 60 minutes, turning once or twice.
• The chicken is ready when it can be easily shredded with two forks. Remove the chicken from the liquid and shred it while it is warm. Set aside and cover to keep warm.
• Transfer the liquid from the slow cooker / pressure cooker to a saucepan and bring to simmer. (Note 3) Reduce to around1 1/4 cups - it should only take a few minutes.
• Mix together the Sauce Thickening ingredients and add to the saucepan. Simmer until it it thickens to a syrup consistency.
• Toss the chicken in the sauce and serve over rice. (Note 4)

SHREDDED CHICKEN AND WALNUT SAUCE

Steps:

• In a large pan, simmer the chicken with water and 1/2 tsp salt until cooked, 20-50 minutes, depending on whether it is bone in or not.
• Strain through cheesecloth or a fine strainer and set chicken aside to cool.
• Boil the water stock down until you have 1 1/2 cups.
• Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
• In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
• Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
• Blend to a smooth paste.
• Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
• Garnish with the remaining paprika and sliced black olives.
• Particularly nice served with fresh fruit.