How to Make Delicious, Simple, Fluffy Chicken Floss at Home

How to make Shredded Chicken

• 1

  Prepare chicken breast and onion, garlic

  Take the chicken breast and wash it clean with diluted salt water, or you can also use salt to gently rub on the chicken breast to clean it more effectively, then rinse with clean water to reduce the odor.

  Use a clean cloth to absorb the moisture remaining on the chicken breast, then slice the chicken breast along the grain, each piece about 2 – 3cm thick.

  Peel the garlic and shallots, then chop them finely.

  Tip: You will notice that the surface of the meat has long lines running parallel to each other; you should cut along those lines. This helps the chicken meat to not be torn during cooking and results in long strands of shredded chicken as desired.

  
• 2

  Marinate the chicken

  Add minced garlic and shallots to the chicken with 1/3 tablespoon of salt, more than 1/2 tablespoon of sugar, and 3 tablespoons of fish sauce, then mix well.

  Wrap tightly with plastic wrap and place in the refrigerator for about 8 hours to let the chicken absorb the seasoning (you should marinate overnight for better flavor and to save time).

  Tip: If you like spicy chicken floss, you can add chili powder and pepper.

  
• 3

  Cook the chicken

  After the chicken has absorbed the seasoning, take it out and sauté in a pan for about 2 – 3 minutes until the chicken is firm. Once the chicken is firm, add 1/2 cup of water and cover, then simmer for an additional 20 minutes until the chicken is cooked evenly.

  After the chicken is cooked, remove it to a plate separately, and strain the remaining liquid to remove the shallots and garlic, keeping the liquid for later steps.

  Note: Occasionally open the lid and turn the chicken to ensure even cooking.

  
• 4

  Shredding chicken

  You can shred chicken using 3 methods as follows: using a mortar and pestle, using a blender, or using a dough mixer:

  Shredding chicken using a mortar and pestle: You can use a mortar and pestle to pound the chicken right after taking it out from the hot pan. You should pound firmly from top to bottom. Continue until all the chicken is shredded. Tear apart any large pieces of chicken and use your hands to rub it until it becomes fluffy.

  Shredding chicken using a blender: Place 1 – 2 pieces of chicken into the blender, pulse (press the blend button and release, repeat) for about 20 seconds, then stop. Repeat this step until the chicken is shredded into fine strands.

  Shredding chicken using a dough mixer: Use the mortar and pestle to break the chicken into pieces 2 – 3 times. Then, place all into the dough mixer and mix until you achieve the desired fluffiness, then stop.

  Tip when shredding using a blender:

  • Only use the pulse method. If not, the chicken will be blended too finely instead of shredded as desired.
  • Use chopsticks to mix the chicken well to avoid having some pieces crushed near the blender blade while others remain unshredded.

  Advantages and disadvantages of the 3 methods of shredding chicken:

  • Shredding chicken using a mortar and pestle: This method allows you to easily control the shape of the shredded chicken you want, the ingredients are easy to find and simple to use. However, it requires quite a bit of effort and time.
  • Shredding chicken using a blender: This method is quick and easy, requires less effort than using a mortar and pestle, and the equipment is easy to find, but it can be difficult for those who do not have a blender at home.
  • Shredding chicken using a dough mixer: This method is extremely quick, effective, and requires the least effort among the three, but the equipment is hard to find and very few households have this type of machine available.

  Therefore, depending on what equipment you have at home, consider choosing the most suitable method!

  

  

  
• 5

  Drying shredded chicken

  You can use a pan or an oven to dry shredded chicken as follows:

  Drying shredded chicken in a pan:

  • Add the shredded chicken into the pan and put it on the stove. Stir constantly for about 30 minutes over low heat, when the chicken is dry and turns a nice light yellow color, it’s done.
  • After stirring for about 5 minutes, add the chicken broth from the sautéing step to enhance the flavor of the shredded chicken. Every 3 minutes, add a little broth at a time, do not add too much as it will make the shredded chicken salty.

  Drying shredded chicken in the oven: Place the shredded chicken on a baking tray, and bake for about 20 minutes at 100 degrees Celsius. Every 5 minutes, drizzle with chicken broth and mix well as drying in the oven will cause the chicken to dry faster than usual.

  
• 6

  Final product

  The shredded chicken is deliciously fluffy, with a beautiful light yellow color. The strands of shredded chicken are chewy, becoming sweeter the more you chew, with the characteristic subtle sweetness of chicken, not too moist or too dry.