I made a batch of my Seasoned Shredded Chicken. Joy, initially skeptical of the entire concept, liked it.
Herewith, my formerly secret recipe:
Ingredients: one package boneless chicken thigh meat from the Chinese market, and stuff from the pantry.
Procedure: in the heavy aluminum pot, put some water, a moderate slosh of balsamic vinegar, a sprinkle of red pepper flakes, a fair bit of thyme, plenty of tarragon, and a little salt. Stir. Add a goodly slosh of olive oil, and stir some more. Toss in the chicken meat, and unroll it and swish it around so as to get the herby liquid on all surfaces. The liquid is almost enough to cover the meat? Good.
Bring to a boil, reduce to low simmer, cover, and cook for a couple of hours, peeking occasionally. When the liquid gets kind of low, poke one of the lumps with a fork. It falls apart, right? Good. Tease the lumps apart into shreds, getting the liquid on the newly exposed surfaces. Cover, and leave on simmer until the aqueous component of the liquid is nearly gone, leaving mostly oil under and around the chicken.
Stir while the last of the water evaporates. You should now have moderately oily seasoned shredded chicken. Turn the burner off now.
You can eat the stuff right away, as-is or maybe over rice, but it's really meant to be stuck in the refrigerator for later use in constructing burritos and similar.
So there you have it. Simple, no?