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1. Boil chicken in water, seasoning with salt and ginger root until fully cooked.
2. Let cool and shred
3. In a frypan, fry the saifun in very hot oil, ¼ to ½ inch deep, frying small amounts as a time. As soon as the saifun hits the oil, it is done. Be sure to turn over and fry the other side. Drain on paper towels.
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