Cheese Chicken Floss

Name: Cheese Chicken Floss
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken breast; Some Boiled meat; 10g Sugar; 3g salt; 2g pepper; 15g Premium soy sauce; Some cheese powder

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

My children like to eat meat floss, so I often make meat floss, and I have sent several varieties of meat floss, but I have never sent chicken. The main reason is that my children don't like chicken, hehe! But the chicken floss is actually very tasty, and it is much simpler and more convenient to make than beef and other types of floss, and the chicken breast is used, there is almost no fascia, and the yield is very high. With so many advantages, I still made a post to share with you. This time I used a bread machine to stir fry, which saved me a lot of effort. If there is no bread machine, just fry it in a wok.
Cheese powder is added to this floss at the end, and the firepower is just right for the baking process completed by the bread machine. "

Ingredients

Cheese Chicken Floss

1. The chicken breast is soaked and rinsed in clean water several times, and then put in the cooking ingredients: star anise, pepper, chili, and ginger. Put it in water and boil on high heat, then simmer on low heat for half an hour

2. Remove and let cool after cooking.

3. Tear the cold chicken into strips

4. Put it into a fresh-keeping bag, roll it with a rolling pin, and press it repeatedly, and it looks like it's all stuck together.

5. Shake it to loosen the shredded pork.

6. Put it in the bread machine, add salt, sugar, pepper and special grade soy sauce

7. Use the stir fry function to fry for about half an hour, the fried pork is not completely dry

8. For the fried shredded pork, use the ground meat cup of the food processor to stir for about 10 seconds to make the floss fluffy and become flossy.

9. Put it back in the bread machine and stir fry for about 15-20 minutes to fry the pork floss until it is dry.

10. Take out the bread bucket, let the pork floss cool properly, and finally add the cheese powder and mix evenly

11. After the finished pork floss is completely allowed to cool down, keep in an airtight box. Because the fried is relatively dry, this season we can store it at room temperature in the north for about a month. Of course, it’s best to keep it under refrigeration.