Chicken Floss (or Kei Bak Hu in Hokkien) is a good accompaniment for white porridge and even rice. It can also be eaten on its own or spread on bread for breakfast or tea time. It is very expensive if we were to buy from those shops selling bak kwa and meat floss. As it is so easy to make, why not make it ourselves.
Ingredients:
- 400 g chicken breast (without skin and bones)
- 4 slices of ginger
- 3 cloves of garlic (whole)
- 1/2 tsp salt
- 3 tbsp brown sugar
- 1 tbsp light soy sauce
- 1 tbsp cooking oil
- Water, enough to cover the chicken breast
Method:
- Boil the chicken breast in a pan with enough water to cover it.
- Add ginger slices, garlic cloves and salt to the pan.
- Cover the pan and boil till the chicken meat is soft. (If you prefer long strands of chicken floss then do not over boil the meat.)
- Remove and discard the ginger and garlic.
- Remove excess chicken broth. (Do not discard. You may use the broth to cook porridge.)
- Add sugar and light soy sauce to the chicken.
- Stir the chicken over very low fire. As you stir break down the chicken into strands by pressing the chicken against the base of the pan.
- Stir until dry.
- Heat up kuali with 1 tbsp cooking oil.
- Transfer chicken to kuali and keep on stirring the floss under very low heat (to prevent burning) till it is very dry and golden brown. Fry longer if you want it to be more crunchy.
- Once done, spread it out on a metal plate to cool down.
- Transfer it to a glass bottle for keeping.
