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Light, fluffy, and golden Spicy Chicken Floss.
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Spicy Chicken Floss

Light and fluffy Spicy Chicken Floss flavored with turmeric, lemongrass, and coconut oil. Very tasty eaten with bread and great as a topping.
(Yields approximately 10 oz / 280g of spicy chicken floss)
(Serving size is ¼ cup / 14g )
Author : Linda Ooi
Course : Appetizer
Cuisine : Malaysian
Keyword : chicken floss, spicy chicken floss
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings: 20
Calories: 45kcal

Ingredients
 

  • 1½ lbs boneless, skinless chicken breast (trimmed and cut into 1½ inch thick pieces) (675g)
  • 4 cups water (960 ml)
  • 1 lemongrass (cut in half)
  • 1 tsp chicken bouillon
  • 1 tbsp brown sugar
  • 1 tsp salt
  • ½ tsp ground pepper
  • ½ tsp ground turmeric
  • ½ tsp chili powder
  • 2 tsp coconut oil

Instructions
 

  • 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.

Nutrition

Calories: 45kcal
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