Prepare the chicken by trimming the excess fat and cutting it into small chunks.

In a pot, boil the chicken with 2 slices of ginger and 1 tbsp of cooking wine.

Remove the foam from the water. This is the scum and impurities, so make sure to remove them for cleaner chicken meat.

Cook for an additional 5 minutes.

Then, replace the water in the pot and add the boiled chicken, two more slices of ginger, 1 tsp of salt, and 1 tbsp of light soy sauce.

Simmer for 20 minutes.

Allow the chicken to cool before placing it in a storage bag for tenderizing. Tenderize the chicken using a meat tenderizer and shred it into strands.

Next, preheat a clean non-stick pot.

Add the chicken shreds and fry on low heat while stirring and pressing continuously until the liquid evaporates completely.

After cooling the cooked shredded chicken, finely shred the chicken using a meat grinder. Do not grind when it is still hot and moist, otherwise, it will not be as light and airy when ground.

Store the shredded chicken in an airtight container in the fridge for up to a month and enjoy it in a sandwich, bun, congee, and many more!