Chicken Floss

Name: Chicken Floss
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken breast; 10g Sugar; 3g salt; 2g pepper; 10g Soy sauce (premium); Some cheese powder; 3 slices ginger; 2s star anise; 2 pcs Dried chili; Some water

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

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.

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, ginger, put it in water and boil on high heat and then cook on low heat for half an hour

2. After cooking, remove and let cool

3. Hand torn into strips

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

5. Shake to loosen the shredded pork

6. Add salt, sugar, pepper and special grade soy sauce and mix well

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 to 20 minutes, and fry the pork floss until it is relatively dry.

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

11. The prepared meat floss can be kept in a sealed box after it is completely cooled, 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 is best to store it in the refrigerator.