Curry Chicken Floss

Name: Curry Chicken Floss
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 450g Chicken breast; 4g salt; 1 piece ginger; 20g Soy sauce; 1 Shallots; 40g Caster sugar; 1g Fish sauce; 4g Curry powder; 20g Vegetable oil

by Little Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

@1@鸡胸肉cut into small pieces, boil the water in a pot of cold water, take out after the water boils and wash with warm water @2@小肉块 put in the pressure cooker, add appropriate amount of green onion and ginger, turn to low heat and simmer for 5 minutes after airing Fire, naturally deflate the air, open the lid and take out the meat pieces @3@ taken out and put them in the fresh-keeping bag, use a rolling pin to knock the thin pieces of meat @4@打散 into the bun of the bread machine, add all the seasoning

Ingredients

Curry Chicken Floss

1. Cut the chicken breast into small pieces, blanch it in a pot of cold water, take out after the water boils, and wash with warm water

2. Put the small pieces of meat in the pressure cooker, add appropriate amount of green onion and ginger, turn to low heat and simmer for 5 minutes after airing, turn off the heat, open the lid and take it out after natural air deflation

3. Put the meat pieces taken out into the fresh-keeping bag and knock them loose with a rolling pin

4. Put the loose meat strips into the bun of the bread machine, add all the seasonings, and mix well

5. Select the bread machine "jam or stir fry function"

6. Start the program, the mixing time is about 60 minutes, depending on the degree of floss, turn off the bread machine in advance or delay. After the floss is made, take it out of the pan of the bread machine, break it and let it cool, and then it can be sealed and stored. For long-term storage, it needs to be placed in the refrigerator.