Title: Shredded crispy chicken
 Categories: Burmese, Chicken, Poultry, Spicy
      Yield: 4 Servings
 
      1    Chicken
      2 lg Yellow Onions
      1 c  Veg oil
    1/2 ts Tumeric
      8 cl Garlic, thinly sliced
      3 ts Crushed, dried red chiles
 
  In a large saucepan cover chicken with water. Bring to boil; lower
  heat; cover; cook until tender- 30 min. Remove chicken; cool; skin
  and bone it; shred the meat into string-like pieces. Cut onions in
  half vertically and slice to form thin crescent shaped fans. Heat oil
  in frying pan; add onions and tumeric; cook until onion starts to
  color; add garlic and cook until brown, about 6 min. Remove onions
  and garlic with a slotted spoon and set aside. Leave oil in pan. Add
  the chicken shreds to the oil and cook on medium, stirring often,
  until brown- 10 min. Drain off the oil, add onions,garlic, salt and
  chiles. Cook over med-low, stirring, for 10 min. You can also use
  leftover cooked turkey. It will keep in an airtight jar in the fridge
  for weeks.