Light and fluffy Spicy Chicken Floss flavored with turmeric, lemongrass, and coconut oil. Very tasty eaten with bread and great as a topping.
The two most common types of meat floss are Bak Hu (Pork Floss) and chicken floss. Most are flavored with a combination of soy sauce for a brownish or pale colored meat floss. As such, I wanted to make this chicken floss with a different flavor and color. Spicing it up is easy using commonly found spices in Malaysian cuisine. Turmeric does double duty by giving this Spicy Chicken Floss flavor and a distinctive yellow color.
Meat Floss Flavored With Malaysian Spices
In Malaysia, the Malays also make a kind of meat floss known as serunding. To be clear, this is not serunding although I flavored this chicken floss with turmeric, lemongrass, coconut oil, and just a little bit of chili powder. You can totally adjust the heat level by adjusting the amount of chili powder used. The method of preparation is the same as this Bak Hu (Pork Floss).
I used chicken breast meat, which is a very lean meat in this recipe. It has very little fat. Hence, its texture is slightly stiffer than pork floss. It will probably be softer and fluffier if chicken tenders were used instead of chicken breast. You can give it a try if you like.
Tasty as a Filling or Topping
Like pork floss, this chicken floss is delicious eaten with buttered bread or croissants. I think it will also be great as a topping for Nasi Lemak. I recently used it as a filling for mini, air fried Spicy Chicken Floss Rolls which turned out really well. Those mini rolls did not last long at our house. 🙂
Similar Products Used in Making This Spicy Chicken Floss
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6 Piece Nonstick Cast Aluminum Pots and Pans with BAKELITE Handles
Le Creuset Silicone Craft Series Utensil Set with Stoneware Crock, 5 pc., Marseille
Winco UT-9 Coiled Spring Heavyweight Stainless Steel Utility Tong, 9-Inch
Clear Half Gallon Wide-mouth Glass Jars (2-Pack), 64-Ounce / 2-Quart
Spicy Chicken Floss
- Bring a half pot of water in a large non-stick pot to a boil. Blanch chicken strips in boiling water for 4 to 5 minutes. Remove pork with tongs and rinse in cold water. Set aside. Discard water and rinse out the pot.
- Return pot to the stove. Pour in the 4 cups (960ml) water and lemongrass. Turn on the stove and bring water to a boil.
- Add chicken bouillon and remaining ingredients except coconut oil.
- Return blanched and rinsed chicken to the pot. Bring liquid back up to a boil. Reduce flame or heat to medium low, cover, and simmer for approximately 40 minutes or until chicken is very tender and can be easily shredded with a fork.
- Do occasionally flip the pieces of chicken in the pot.
- After the 40 minutes of simmering, very little liquid will be left in the pot. Turn off stove and remove the chicken with a pair of tongs. Also, remove the lemongrass from the remaining liquid.
- Shred the chicken when it is cool enough to handle but still warm.
- Return shredded chicken to the pot. Turn on the stove over very low flame or heat. You should NOT hear any sizzling sound at all while you stir, press, and continue to shred the chicken in the pot using two spatulas. If you hear any sizzling sound, then you have set the flame or heat too high. Do this for 45 minutes.
- The chicken should start to get fluffy.
- Drizzle coconut oil over the pork and continue to stir fry for another 15 minutes. By this time, the chicken floss would have turned light and fluffy.
- Turn off stove and allow chicken floss to cool completely in the pot.
- Transfer to an air tight container and consume within a week.
Storing Spicy Chicken Floss
Always store homemade meat floss in air tight jars or containers and consume within a week. It is best to make them in small batches unless you are planning to share it with others or are serving it to a crowd.