Yield:4 cups shredded chicken and 7 cups chicken broth 1x
2.5 lbs chicken thigh, with skin and bones
0.5 oz butter
1 cup onion, roughly sliced
0.5 oz fresh ginger, sliced
2 bay leaves
salt to taste
Rinse chicken with cold water and pat dry with a paper towel.
In a 3-quart saucepan, melt butter and then sauté onion over high heat until translucent.
Add ginger, bay leaves, chicken into the pan and fill it up with water. Make sure the chicken is completely covered by water. Add a pinch of salt and bring to a boil.
Reduce to medium heat. Simmer for 30 minutes with cover or until the chicken is thoroughly cooked. The chicken is done when there is no pink coloring and the meat comes off easily from the bone.
Remove chicken from pan to allow cool. Discard onion, bay leaves and ginger. To make this step easy, use a colander to separate all the ingredients from chicken broth. Pick out onion, bay leaves and ginger from there.
When the chicken is cool, shred it with your fingers as you pick it off the bone. The skin can be easily removed. Simply tear the meat into stripes.
Store shredded chicken and chicken broth separately in your fridge (up to 3 days) or freeze them for later.