Published by bbdeveloper on 10 Aug 2022

Chicken Floss

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Made With Marigold

Evaporated Filled Milk

Ingredients – A

1.5kg chicken breast, skin removed

2 stalks lemongrass, crushed

4 pieces salam / turmeric leaves

1 tbsp salt

1.2 litres water

Ingredients – B

4 tbsp meat curry powder

2 tbsp coriander powder

1 can MARIGOLD Evaporated Filled Milk

200ml water

8 tbsp sugar

2 tbsp salt

4 pieces tamarind

Ingredients for blending

15 sticks dried chilli, soaked until soft

12 shallots

4 cloves garlic

3cm galangal

For decoration

3 pieces kaffir lime leaves, sliced thinly

Rice cake, cucumber and tomato to be served together with chicken floss

Method

1

Put the chicken, lemongrass, bay leaf or turmeric leaf, salt and water (Ingredients A) into the pot and cook on medium heat fire until it boils. Then, slow down the fire and boil the chicken for 25 minutes. Take the chicken out of the pot, dispose ingredients A and let the chicken sit to cool. Once the chicken is cool, shred it into thin pieces.

2

Mix the shredded chicken meat with the blended ingredients, meat curry powder, MARIGOLD Evaporated Filled Milk, coriander powder, water, sugar, salt and tamarind (Ingredients B) in a pot. Fry and mix the mixture on medium heat fire until it dries, about an hour or so. (You can reduce cooking time if you prefer the floss to be wet)