1.   After the chicken has cooled, pick the meat from the bones, shredding into small pieces.

2.   Drain, rub some sesame oil over skin and let the chicken cool to room temperature.

3.   Let chicken cool in stock.

4.   Let the chicken cool in the pan.

5.   Once the roasted chicken has cooled, the meat is removed from the bone and added to the sauce simmering on the stove.

6.   Remove from the heat and let the chicken cool to room temperature in the broth.

7.   The longer the chickens cooled the more obvious the differences became.

8.   We let the chicken cool in the fat and then refrigerate it.

9.   When chicken has cooled, remove and discard skin.

10.   When chicken cools, shred meat from bone with fork.