Pulled Chicken in a Warm, Spicy Broth

Directions

1. 1

   Sear the chicken in a frying pan at high heat for 2 minutes on each side. Set aside.

2. 2

   Heat some neutral oil in a large saucepan, and sauté garlic, ginger and spices for a few minutes on medium heat.

3. 3

   Add the soy sauce, rice vinegar and sugar and stir until sugar is completely dissolved.

4. 4

   Add the chicken, then the water. The water should just cover the chicken.

5. 5

   Let simmer on low heat for one hour (use a lid) = really tender chicken.

6. 6

   Remove the chicken from saucepan.

7. 7

   Strain the sauce, then let it simmer for about 20 minutes to intensify the flavours.

8. 8

   Use two forks to shred the chicken, and then transfer the chicken back into the sauce.

9. 9

   On medium heat, combine water, plain yoghurt, oil and sugar. Stir until sugar has completely dissolved and bring the mixture to 37°C (98.6°F).

10. 10

    In a bowl, combine flour, salt and yeast.

11. 11

    Add the liquid to the dry ingredients and mix for about 15 minutes using a stand mixer.

12. 12

    Cover with a damp cloth and set aside for about one hour (until it doubles in size).

13. 13

    Transfer dough to a lightly floured surface and divide it into 8 pieces.

14. 14

    Roll each piece into a 20 cm (about 8 inches) round.

15. 15

    Use a hot skillet to cook the bread – add some neutral oil for each bread.

16. 16

    Cook the bread for about 2 minutes – you will see bubbles forming – then flip it and cook for another minute (= brown blisters on both sides).

17. 17

    Brush mine with melted butter as soon as I flip them.