DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Homemade Rou Song (肉丝/肉松) – Chicken Floss (Dried Shredded Chicken)

Regardless of what you call this, it is one of my comfort food. I remember during my childhood days, we will have Rou Song to accompany our plain Teochew porridge or we will make a sandwich by spreading butter on white bread and sprinkling some on to the bread. It is also made into Mini Spring Rolls and served as one of the Chinese New Year’s goodies.

As we will be preparing chicken stock for our reunion dinner this Chinese New Year, instead of throwing away the chicken after cooking the stock, why not turn it into this yummy irresistible goodies.

Once you have tried this recipe, we hope that you could provide us with some feedback / comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can like us on Beyond Norm’s Facebook Page to get the latest updates from our blog.

Equipment:

Fry pan / wok

Ingredients:

20151229_162905[1]

1 Chicken from the stock

Stir-frying:

1 1/2 tablespoons Vegetable Oil

Seasoning:

3 tablespoons Light Soy Sauce.

1 tablespoon Fish Sauce

4 tablespoons Fine Sugar

3 tablespoons Brown Sugar

1 teaspoon Salt

1/4 teaspoon Five Spices Powder

1/4 teaspoon Ground Pepper

 

Method:

  1. Place the deboned meat into a Ziploc bag.
  2. Using a rolling pin, flatten it as much as you can.
  3. Add all the seasonings in the Ziploc bag and mix well.
  4. Use a fork to tear them apart. Shred them into fine shreds.
  5. Put 1 to 1 1/2 tablespoon vegetable oil and add the meat into a wok, mix well.
    meat in the wok with oil
  6. Using the lowest heat, dry fry and toast the meat.
  7. Keep frying the meat for 15 – 20mins or until the meat is totally dry.
    chicken floss
  8. Make sure the chicken floss is completely dry during frying. The finished product should be dry and flossy. It should also turn golden in colour.
  9. Transfer the chicken floss to a large tray/plate. Spread out evenly to cool down.

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*Note:

  1. If you prefer the fluffy chicken floss, use your fingers to rub it a little bit to make it fluffier.
  2. Best to consume within 1 week. You may store them in the fridge to keep it longer.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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