Vietnamese Shredded Chicken (Bì gà ) Recipe

Ingredients

1 Chicken Breast

1 package Pork Skin

minced Garlic 

1 sliced Shallot

2 tsp. Fish Sauce

1/2 tsp. Kosher Salt

1 tsp. Sugar

1/3 cup Rice Powder

4 Tbsp. Olive Oil

Slice 1 Shallot and mince 2 Garlic Cloves.  

Blanch 1 Chicken Breast. 

Fill a pan with some water and add in 1/2 tsp. Kosher Salt.  Add in 1 tsp. Sugar. Add the sliced Shallots and minced Garlic. Cut the chicken breast in half.  Add into the pan and bring to a simmer. Add in 2 tsp. Fish Sauce.  Cook until most of the water absorbed.  Remove from pan and let it cool. Then cut into smaller pieces. 

Rinse 1 package of Pork Skin.  Set aside and let it air dry.

Toast 1/3 cup Rice Powder. Set aside. 

Add 4 Tbsp. Olive Oil into a pan.  Add in 1/2 cup minced Garlic. Pan fry the garlic for a few minutes. 

Use a strainer and strain out the oil from the garlic.  Have it pour into a different pan. Now put the chicken to pan fry until golden.  Remove from pan and cut into strips. 

Cut the Pork Skin shorter. 

Mix the Chicken, Pork Skin, Rice Powder and Garlic together.