Evaporated Filled Milk
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.
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)
Spread the sliced kaffir lime leaf and mix thoroughly. Serve the chicken floss with rice cake, sliced cucumber and tomato.