1. Bring to boil a big pot of mild stock, add a whole chicken with a thermometer poked into the thigh, the water should be enough to cover the chicken. When the stock boils again, turn to very low heat. Take chicken out when thermometer registers 80˚C. When cool, remove chicken meat and shred into bite size pieces. Cooked slowly at lower temperature, the meat stays juicy.
2. Drizzle olive oil on a whole head of garlic and wrap in aluminium foil. Bake at 180˚C for 30 minutes until soft.
3. Blend roasted cashew nuts with roasted garlic, lemon juice, mustard sauce, salt, white pepper and sugar until smooth, adjust thickness by adding stock. This sauce has a mild nutty taste with undertone of garlic & lemon.
4. Cut chives finely, mix into sauce, and mix with chicken meat.
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