Boil the chicken breast in water. Some fat will remain on the melted chicken breast, which can be removed. It is suggested that only the thickness of chicken breast should be handled, and it will be easier to handle when it is torn at the back.

Tear the breast. This is a step to test patience. Tear it into shredded pork along the texture of breast meat, with the same thickness as possible, not too thick, or the finished product will be too expensive to eat.

Seasoning. It is recommended to reduce salt during fat reduction, and I only put a spoonful. Soy sauce and black pepper are also ordered. A spoonful of honey is enough, and the finished product will have a little sweetness. Of course, it's okay not to let go. Mix well and marinate 10 minute.

Take a baking tray, spread tin foil on it, and spread the pickled shredded chicken evenly on the baking tray. After oven 180 degree preheating 10 minute, bake the upper layer for 30 minutes.

Turn gently every 10 minute to turn up the shredded chicken below. Look carefully, don't burn yourself.

Shorten the time if you want to eat soft food, and bake more if you like hard food. After cooling, it can be stored in a sealed bag for three or four days.