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