Thursday, January 16, 2014

Chicken Meat Floss 鸡肉丝~~欢喜过马年


The other day, I saw a method of making meat floss published in a newspaper. Since the steps sound simple, so I also quickly try it out..




At first, i tried with pork meat floss, but the taste was bland due to i added too much of water. So the next day I tried with chicken meat, reduced water and adjusted seasonings, then it taste better this time. But I still feel the taste can be improved further to stronger taste..Anyway, I prefer the texture of pork floss more than chicken floss
 
 
Meat floss is versatile, can be enjoy with porridge, stuff with sandwich, bread's filling and etc..I saw some people even using those leftover pork meat from the soup (most people usually drink soup but not eating the meat) to make this meat floss too. Anyway, store bought meat floss still taste nicer (it is more fluffy than homemade), but homemade meat floss is safe to consume, because we know what ingredients used.



Chicken Meat Floss 鸡肉丝 

500g chicken breast, cut into 2-3” size
500ml water
1 and 1/2tsbp light soy sauce
1/2tsp dark soy sauce
1tbsp fish sauce
 
1/2tbsp oyster sauce
1tsp salt
100g rock sugar
4 cloves 

Method

  1. Cook all ingredients in a pot, cook over low medium heat for 30mins. Change heat to high, cook for about 15mins till sauce reduced and meat tendered. (If you make pork floss, you need to extend the cooking time).
  2. Immediately transfer the cooked meat into a mixer, run low speed to separate the meat.
  3. Transfer meat in a clean wok, stir fry from time to time over low heat, take about 20mins, till chicken floss dry out.
  4. Store in the container, if you intend to keep longer time, prefer store in the fridge.
Method followed as seen in the newspaper, re-adjust the seasonings, recipe by Sonia aka Nasi Lemak Lover

24 comments:

Somewhere in Singapore said...

I never made floss myself before...

Eileen Lee said...

very pandai sonia, 没有任何料理可以难倒你的,
给你多多赞!

DG said...

Thanks Sonia for sharing the step-by-step photos. Looks pretty easy to try it at home :)

Mel said...

I think I saw one blogger has made this some time back (cant remember who). Oh...have to stir dry fry for quite long too....tangan sudah penat and ada muscle already. May I will try this after the CNY.

鲸鱼蓝蓝蓝 said...

好厉害哦
这个我没想过要自己做
嘻嘻

Jenny's Delicacy said...

Love it. Looks great & delish

0620 said...

味道总是试到ngam才分享出来
为大家做了无数次的白老鼠
分享许多制作中的心得和小撇步
谢谢妳的用心,感动ing
忍不住要说:有妳真好!! ^^

Lite Home Bake said...

Kudos for making this, indeed it's better to eat some homemade once. My sister once told me that it's quite an effort on the stir fry to dry part, arm breaking was her comment :))

Victoria Bakes said...

gung ho.... i made these before and i didn't get the nice flossy look you had... so beautiful! sifu!

Li Shuan said...

Wah friend, baksi also kakilai ...pandainya!

May Law said...

这个我不会做也不敢做, 还是你最厉害!

Min said...

Good try! I saw that recipes too, wanted to try but haven't got the time. I think baking bak gua will be good enough for this year, hehe.

Anne Regalado said...

Okay , just send me some :D I never thought that making pork/chicken floss is so easy !

daphne said...

Oh wow! Never thought it is that easy... And now we know what it we use to make healthy version too. Nicely done Sonia.

JoanL said...

I'm wondering if you cook the meat in a crock pot and reduced the liquids if it would be more tender. I make bbq pulled pork in the crock pot and meat flakes off beautifully. Thank you for sharing this recipe. I always enjoy your blog and look forward to your new postings.

Esther Lau said...

Hi Sonia, i just bought a pack of chicken meat floss yesterday. I never thought of making chicken meat floss, cuz i feel it would be difficult to make. But your recipe look easy and simple, next time j would like to have my homemade chicken meat floss ;))

divya said...

Delicious, Drooling here

joceline lyn said...

Sonia, u are perfect!

agatha said...

I tried the pork version and somehow does not get the fluffy pork floss, the texture is rather hard. Any master here to advice how to make the floss has fluffy texture?

geraldine_lc81 said...

I would like to try this some day... thanks sonia... you are a great cook indeed. FYI, I saw a lot of ppl fry this using bread maker with jam function. it should be easier...

Ashling said...

Could you maybe show us how to make those lovely Chicken Floss buns that are found in chinese bakeries ???

lena said...

hey, i didnt know that the mixer can be used to ' shred' the meat! so much convenient than using our hands!

ice-ayrez said...

Hi Sonia, can I know if I am to make pork floss, which part of pork should I use?

Amy Cheong, Desirablerecipes said...

Sonia, your recipes always amaze me. Keep it up.

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