Its usage is very versatile. Generally we sprinkled it over porridge, cooked rice, sandwiches, breads, pastries and various other foods. It also can be eaten as snack. You must try it out.
If you are interested, simply follow the steps. I braise the meat in morning and then dry fry it. You can use the leftover meat from the soup to make meat floss too (just skip the braising step).
Step 1: Ingredients:
1 stalk of Spring Onion or Ginger Leaves.
5 slices of Gingers
2-3 Cloves and Star Anise (Optional)
1 tbsp Chinese Rice Wine
1 tbsp Light Soy Sauce
400ml Water .
The ingredients and step can be omitted if you are using the leftover meat from soup.
1 tbsp Vegetable Oil ( for pan/wok)
(A) : Dark in color and heavy taste.
2 tbsp Light Soy Sauce.
1 tbsp Fish Sauce.
2 tbsp Fine Sugar.
1 tsp Brown Sugar.
1 tsp Oyster Sauce.
1 tsp Salt.
1/4 tsp Five Spices Powder.
1/4 tsp Ground Pepper.
(B) : Bright in color and light taste.
5 tbsp Fine Sugar.
2.5 tbsp Fish Sauce.
1.5 tbsp Soy Sauce.
Before you try these recipes, you are advised to adjust the seasonings in Ingredients II to taste! :)
Step 2: Braised Meat.
a. Place the cut meat and (Ingredients I)in a pot of cold water.
b. Bring to boil on high heat for 15 mins.
c. Turn to low medium heat. Cover the pot, and continue to braise for 30mins.
Step 3: Cool Down.
Step 4: Shred Meat (A): for Fine and Fluffy Texture.
ii. Use a rolling pin, glass bottle or spatula flatten it as much as you could.
iii. Add in all the sesonings (Ingredients II)in the ziploc bag and mix well.
Step 5: Shred Meat (B): for Bigger Bits of Chicken Floss and Chewy Texture.
ii. Shred them into the fine shreds.
iii. Mixed well (Ingredients II).
Step 6: Stir-fying.
b. Use the lowest heat, dry fry and toasted the meat.
c. Keep frying the meat for 15 - 20mins or until the meat is totally dry.
d. Make sure the chicken floss is completely dry during frying. The finished product should be dry, flossy and turns golden in color.
*Note: This step can be substituted by engaging the help of a bread machine (Jam Function).
Step 7: Cool.
If you preferred the fluffy chicken floss: use your fingers to rub it abi t to make it more fluffy.
Step 8: Serve.
Step 9: TIPS:
b. Don't attempt to turn up the heat when frying the meat floss. Use the low heat to avoid burn the floss.
c. Just turn off the heat and continue frying when you feel that floss is getting burnt. Then turn the heat back up only when the wok has cooled.
d. Best to consume within 1 week. You may store them in the fridge to keep in longer.