Soulful Chicken Floss

Chicken floss or pork floss usually serve as snack during Chinese New Year in Malaysia and Singapore and it goes well with Jerky (Bak kwa).

Ingredients:

Ingredient
2 cups of shredded cooked chicken (pre-cook the chicken breast under low heat for at least 1hr before you get it shredded)

Seasoning
1 tbsp dark soya sauce(optional)
1 tsp light soya sauce
3 tbsp sugar
1/2 tsp white pepper
1/4 cup of chicken stock (the water that used to boil the chicken breast)


Method:

Mix all the ingredient B into a small skillet under medium heat stir constantly until the sugar dissolve, alternatively you can microwave it for about 40seconds ,stir until the sugar dissolved.

In an heated skillet / wok fry the shredded chicken on medium heat, stirring and pressing meat with the wok spatula to loosen the meat that are clustered until all the meat are loosen and light.

Sprinkle the seasoning with a small spoon, a little at a time, fry on medium low heat. Continue sprinkling little by little with the rest of seasoning and taste to adjust to the right sweetness and saltiness. Fry continuously until meat is dry and flossy.(fry longer if you want it to be really dry but some prefer it to be a little damp so that it tastes more juicy)