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1
In a large stockpot add in the whole chicken and fill with water add onion and garlic powder and salt and return to a boil.
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2
Cover with a lid and turn off the heat and after 30 minutes return back to a boil and repeat this step for the next 30 minutes.
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3
After the time is up remove the chicken into a bowl of ice water for 20 minutes.
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4
Drain the entire stock out.
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5
Drain off extra water from the chicken and place onto a plate and aloud to stand for 30 minutes at room temperature.
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6
In a mixing bowl blend in hoisin sauce, ranch dressing and Shao Hsing rice wine and sesame oil mix well and set aside into the refrigerator.
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7
In a large stockpot fill halfway with water and bring to a boil and salt and return to a boil.
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8
Add in the broccoli pieces and when the water starts to boil pour into a coriander and run cold water to cool the broccoli.
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9
Drain all of the water out.
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10
With the whole chicken hand shred the chicken into bite size pieces.
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11
Place into large chill stainless steel bowl with broccoli, ginger, pepper and season with salt and pepper.
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12
Blend in the salad dressing and combine together and fold in the cashew nuts.
