2 skinless and boneless chicken breastsSWEET SOY PULLED CHICKEN
Perfect served in a freshly steamed bao or even a freshly baked baguette, with soy-pickled cucumber and shredded lettuce; close your eyes and with a mouthful of this sweet, succulent chicken, let the flavours transport you to the bustling street markets of Hong Kong.
2 skinless and boneless chicken breasts
80ml (⅓ cup) rice vinegar
160g (½ cup) blackberry jam
1 tsp celery salt
1 tbsp chilli flakes
From the store cupboard
120ml (½ cup) light soy sauce
50g (¼ cup) sugar
Put all the ingredients into a saucepan that has a tight-fitting lid along with 375ml (1½ cups) water. Bring to the boil and then turn down to a low simmer and place the lid firmly on.
After 45 minutes remove the lid and bring back up to the boil. Once the liquid has reduced by two-thirds, remove from the heat and allow to cool for 15 minutes.
Carefully shred the chicken, then mix with the remaining cooking liquid and serve.
