Thursday, December 08, 2005

Homemade Chicken Floss

This is my first time making chicken floss, all the while I have been making pork floss. Why the trouble of making my own floss right? I just have no idea how long the floss here have been sitting on the selves because the one sold here are just not fresh like the one we buy in M'sia. And since it's a meat product, I just couldn't bring myself to buy it. My life would be easier if I can take the leap isn't it? Haha...

Anyway, the method is the same as my pork floss just that it only takes an hour or less to simmer. I added some curry powder and no dark soy sauce in this. Since chicken meat is fairly tender, it's very easy to shred and I got the flossy texture that I want in a floss.

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However, I have encountered a few problems on the way that I have no idea what went wrong. I got the flossy texture but the floss turned out to be hard and chewy!! Thinking that my heat must be too high, I added some water and turned the heat to low and stir-fried it some more. To cut the story short, I did that twice in order to save it but still ended out with chewy floss, the one that's hard to swallow.

Think...think...think....finally my last attempt of saving my chicken floss, I placed it on a baking sheet and baked it at very low temperature (200'F) for 30 minutes. Now I have crispy chicken floss. Still not the fluffy one that Lily and I wanted but better than hard & chewy anytime. A failure chicken floss! :(

1. Not sure why it takes longer for me to stir-fry the chicken floss compared to pork floss? I thought it should be shorter.

2. Why the flossy texture didn't produce a fluffy taste? *scratching head*

I think it will be a while before I attempting to make any meat floss again. Hahaha....

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