Fluffy and tasty chicken floss can be easily made from scratch, by just using simple seasonings. Try this recipe and you will love it! 😊

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Fluffy Chicken floss in the frying pan

Ingredients

500g of boiled chicken from your homemade clear chicken stock/soup (drained and shredded)

Stir-frying:

2 Tablespoons Oil

Seasoning for the shredded chicken :

4 Tablespoons light soy sauce.

3 Tablespoon fish sauce

6-7 Tablespoons white sugar

1 Teaspoon Salt

Method:

  1. Add all the seasonings in the shredded chicken and combine well.
  2. Heat up the frying pan on medium low and add oil.
  3.  Add the meat and dry fry the shredded chicken.
  4. Dry fry the shredded chicken constantly at the lowest heat to prevent burning it.
  5. Continue frying for about 15 – 20 minutes or until the meat is totally dry.
  6. You can adjust the taste with extra seasonings according to your preference.
  7. The chicken floss will gradually turn light brown to golden in colour and flossy.
  8. You can use your spatula to gently rub the shredded chicken to make it fluffier.
  9. Switch off the heat and transfer the chicken floss to a plate. Spread out evenly to cool down.
  10. Store it in an air tight container.

*Note

It is best to consume within 2 weeks if kept in room temperature. Alternatively, you can store the chicken floss in the fridge to keep it longer.

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