Chicken Meat Floss

AuthorJess YSLCategoryDifficultyIntermediate
Yields1 Serving
Prep Time10 minsCook Time46 minsTotal Time56 mins
INGREDIENTS:
(A) Boiling Meat
 500 g chicken breast or tenderloin pork *non-halal, cut into 2cm chunks
 2 fresh ginger , sliced 2cm
 2 spring onion , cut into short sections
 1 tbsp Shao Xing Wine , non-halal
 1 star anise
 1 ½ tbsp light soy sauce
 1000 ml water
(B) Stir Fry Seasoning
 1 tbsp cooking oil
 2 tbsp light soy sauce
 1 tbsp oyster sauce
 1 tbsp sesame oil
 1 tsp dark soy sauce
 1 tsp salt
 2 tbsp sugar
COOKING METHODS:
1

Blanching the meat
- Clean and cut the meat into 2cm chunks
- Place into the mixing jar to boil and remove the impurities.
- Settings: Timer: 5 Minutes / Speed: 2 / Temperature : 50°C / HP: 5
- Transfer out and wash the meat under running water.

2

Start making..
- Add the meat, water, ginger, green onion, star anise , shao sing wine and light soy sauce to cook until soft. make sure the pork is covered with water
- Settings: Timer: 15 Minutes / Speed: 2 / Temperature : 110°C / HP: 7
Notes: Without measuring cup (MC)

3

- Rince and pat dry meat with paper tower.
- Transfer back to the mixing jar to grind with TURBO 2 seconds

4

- Add the seasoning mixture - cooking oil, light soy sauce, sesame oil, oyster sauce, dark soy sauce, salt and sugar to sauté.
- Settings: Timer: 20 Minutes / Speed: 2 / Temperature : 110°C / HP: 4

5

- Scrape down the jar'side and continue sautéing.
- Settings: Timer: 10 Minutes / Speed: 3 / Temperature : 110°C / HP: 4
Notes: Without measuring cup (MC)

6

- Transfer out to a baking pan and spread it evenly.
- Preheat oven at 180°C and bake for 8 minutes until golden brown.
- Let it cool completely

7

- To store: keep them in airtight container for no more than 1 week.

Ingredients

INGREDIENTS:
(A) Boiling Meat
 500 g chicken breast or tenderloin pork *non-halal, cut into 2cm chunks
 2 fresh ginger , sliced 2cm
 2 spring onion , cut into short sections
 1 tbsp Shao Xing Wine , non-halal
 1 star anise
 1 ½ tbsp light soy sauce
 1000 ml water
(B) Stir Fry Seasoning
 1 tbsp cooking oil
 2 tbsp light soy sauce
 1 tbsp oyster sauce
 1 tbsp sesame oil
 1 tsp dark soy sauce
 1 tsp salt
 2 tbsp sugar

Directions

COOKING METHODS:
1

Blanching the meat
- Clean and cut the meat into 2cm chunks
- Place into the mixing jar to boil and remove the impurities.
- Settings: Timer: 5 Minutes / Speed: 2 / Temperature : 50°C / HP: 5
- Transfer out and wash the meat under running water.

2

Start making..
- Add the meat, water, ginger, green onion, star anise , shao sing wine and light soy sauce to cook until soft. make sure the pork is covered with water
- Settings: Timer: 15 Minutes / Speed: 2 / Temperature : 110°C / HP: 7
Notes: Without measuring cup (MC)

3

- Rince and pat dry meat with paper tower.
- Transfer back to the mixing jar to grind with TURBO 2 seconds

4

- Add the seasoning mixture - cooking oil, light soy sauce, sesame oil, oyster sauce, dark soy sauce, salt and sugar to sauté.
- Settings: Timer: 20 Minutes / Speed: 2 / Temperature : 110°C / HP: 4

5

- Scrape down the jar'side and continue sautéing.
- Settings: Timer: 10 Minutes / Speed: 3 / Temperature : 110°C / HP: 4
Notes: Without measuring cup (MC)

6

- Transfer out to a baking pan and spread it evenly.
- Preheat oven at 180°C and bake for 8 minutes until golden brown.
- Let it cool completely

7

- To store: keep them in airtight container for no more than 1 week.

Chicken Meat Floss

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