1/4 chicken breast shredded (chicken breast was used to boil soup)
1 cup water
3 tbsp soya sauce
4 tbsp sugar
1/2 tsp sesame oil
1 star anise
1/4 tsp salt (optional)
Method:
Pour water, sugar, soya sauce, sesame oil and star anise into pan, bring to boil, off heat, pour chicken floss into it (water level must above chicken to soak completely), cover the lid, soak or marinate for 4 hours, strain the chicken, use a wok to dry fry in low heat (keep stirring) until the chicken is dry enough. Let cool in the wok and keep in air tight container.
Note:
I will reduce the quantity of seasoning next time, 2 tbsp of soya sauce and 3 tbsp of sugar are enough without the salt, may be 1 drop of caramel sauce can make it look more delicious.
Tips:
1. Get a good wok to fry, it has to be wide and have even heat distribution. I used my favorite Franroll.
2. Get your arm stretched cause I find the frying process more tiring than hand kneading the bread dough.
3. Do it without disturbance to avoid 'chao da' (hangus)!
No comments:
Post a Comment