Wednesday, January 9, 2013

Low Salt Chicken Floss

I completely forgot to take a picture of this dish. This homemade chicken floss is a very appetizing golden brown colour and it is fragrant, tasty and crispy.
The good thing about making your own meat floss is that you can control the amount of salt that goes into it. Eating too much salt causes a whole host of health problems!

Makes about 1½ cups
Ingredients:
  • 300g chicken fillet or chicken breast meat (boneless), washed and cut
  • 1½ cups water
  • 1/2 tablespoon low salt light soya sauce
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon cooking oil
Method:
  • Cook water in a small pot over stove. When water is boiling, add chicken and reduce to medium heat. Cook covered for about 20 minutes.
  • Switch off heat and remove chicken from stock. Leave behind about 5 tablespoons of stock in the pot and discard the rest.
  • Add soya sauce, salt and sugar to the stock and stir well to mix.
  • Grind chicken in a food processor till fine. Add to stock and mix. Stirfry chicken in medium high heat till dry.
  • Add cooking oil and stir fry for about 15 minutes or more till floss starts turning golden brown. Lower the temperature and stir constantly so as not to burn it. (Chicken floss burns very fast at this stage.) Stirfry till floss is crispy.
  • Allow chicken floss to cool completely before storing in an airtight container.
Notes:
  • Be patient while stirfrying the floss during the last stage. It may take about 20 minutes before the floss starts turning a golden brown colour. Taste a little of the floss to ensure it is crispy before removing from heat. Chicken floss tastes bests when it is crispy and crunchy. However, if you prefer a softer floss, shorten the stirfrying time.
Variations:
Chicken floss with ground almonds: Add half cup ground almonds when the chicken floss starts turning brown during stir-fry. (I tried adding ground peanuts instead but somehow chicken floss does not go too well with it.)
Chicken Floss with Italian Herbs: Add three dashes of dried ground Italian herbs after the chicken floss is golden brown in colour and has turned crispy during stir-fry. Chicken floss with a hint of herbs tastes refreshing and goes well with rice.
Turmeric Chicken Floss: Add two dashes of ground turmeric after the chicken floss is golden brown in colour and has turned crispy during stir-fry. Chicken floss with turmeric tastes slightly spicy and goes well with rice.
Sesame Chicken Floss: Mix a few drops of sesame oil into the soy sauce before the stir-frying stage. Do not add too much sesame oil as this may cause 'heatiness' when the floss is eaten.

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