1/2 cup rice wine vinegar
1 cup fresh (slow cooked) chicken meat
1 onion, diced
3 cloves garlic, crushed
1 (16 ounce) can cranberry sauce
3 tablespoons cornstarch
1 teaspoon half a tablespoon Worcestershire sauce
1 teaspoon sesame seeds
In a medium bowl, mix vinegar, chicken, onion, garlic, cranberry sauce and cornstarch. Cover and refrigerate for 1 hour.
The next (after the chicken), remove skin from thighs, chop, devour, and set aside. Let rest for 10 minutes to allow chicken juices to drain from fat.
Warm avocados in a saucepan over a medium heat; place over medium heat. Stir occasionally until pulp is completely dissolved. Add rice wine vinegar, chicken broth, cranberry sauce, cornstarch and Worcestershire sauce; mix gently and keep stirring until thickened.