Monday, October 30, 2006

Pork/chicken Floss

There were several attempts using pork, chicken and turkey but they did not turn out like the store bought ones which are like floss and my results are more like bits. My discovery for a better result was when i had to make nutritious soups for my elder daughter during her confinement. i used chicken breasts and cooked the soup in a slow cooker for at least 3 hours and throwing the meat away was so wasteful so i cooked floss with the meat by skipping the cooking process. The meat was so tender and could be broken up by just using the fingers. The result was superb and i reaslised that the meat has to be extremely tender then the result will be light and flossy like although it is still not like the store bought ones. The flavor will be what sort of soup the meat is cooked in.

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2 cups of shredded cooked chicken/pork
1 tbsp dark soya sauce(optional)
1 tsp light soya sauce
2 tbsp sugar
1/2 - 1 tsp white pepper
1/4 cup of soup(the one which the meat was cooked)


Mix the rest of the ingredients except the meat and microwave for 30 seconds on high, stir to dissolve the sugar.

In an heated wok fry the meat on medium heat, stirring and pressing meat with the wok spatula to loosen the meat that are clustered until all the meat are loosen and light.

Sprinkle the seasoning, a little at a time, fry on medium low heat. Continue sprinkling with the rest of seasoning and taste to adjust to the right sweetness and saltiness.

Fry continuously until meat is dry and flossy.



Precious Moments said...

Lily, as I read your blog, I am salivating. Sounded so tasty.

imalegend said...

Hi Lily,

I know it's been a while since I last visited so you might not even remember me. It's funny that you should post about Pork/Chicken floss. My mother just bought some from the shop and I was intrigued as to what it was and was confused when she told me what it was.

I tasted it and remembered that I had once tasted it once long ago when one of my aunt's (and possibly my mother as well) confinement month.

Perhaps I'll convince my mother to try out your recipe. I'm not too confident of my own skills to try.

lilyng said...


please do ask mom to try. i am sure she makes soup very often, she can accumulate the cooked meat in the freezer until she has enough to worth the while standing in front of the stove and stir.

good luck and if you have any questions, do email me

Winnie said...

Hi Lily,

I like this, but my kids wouldn't eat it. These ABC don't know what's good.

Liz said...

I am *full* of admiration. My Dad remembers the cook at his house in Malaysia slaving over a wok full of pork floss when he was a little boy. It's almost impossible to find here in the UK, so we usually come home with half a suitcase full of the stuff whenever we go to Malaysia to visit family.

I'm amazed I've never stumbled across your blog before - it's wonderful. I've just added you to my blogroll - hope that's OK!

lilyng said...


you are most welcome

lilyng said...


more for bill and you then

Anonymous said...

hi auntie lily
reading this pork floss recipe reminded me of the loong yoke that shops usually sell when they sell the pork floss. have you tried making loong yoke before? would love if you could share your recipe for that please. thank you so very much for your generosity of spirit in sharing your amazing cooking skills and recipes. i hotlink to your blog whenever i yearn for (and that is quite often) traditional home cooked food from back home in malaysia.

lilyng said...


the recipe is here

Sook Theng said...

Hi Lily,

I think your blog is wonderful.I am in the US with my husband and I did not usually cook when I was back home. Your blog is extremely helpful and best of all is that I find your receipes very easy to follow! Thank for all this effort, I know it must take a lot to write all the steps down and post it on your blog.

Thank you and I hope you continue cooking great stuff so that you can share with the rest of the world! I will add you to one of the links in my blog if that is ok with you?

lilyng said...

sook theng

you are most welcome to link me and continue to cook more often.

ioyces said...

hi Lily!
thanks for posting this meat floss recipe!!
I was so amazed when i saw it!! Never thought that it can be made at home!! Adelaide's chinatown sells it but the price is pretty steep!


I just made a batch!! Not very successfully, i'm afraid...think i over-fried it and added too much dark soya's very dark brown n taste just a tad bitter!! BUT!!! I m sure the next batch will be good!!!

thank you so much!!! Your blog really makes learning how to cook traditonal chinese food so much easier!!


a vietnamese girl said...

Dear Auntie Lily

Im a fan of spicy chicken floss bun but I dont know how to make the .... white sauce... ( dont know wat ><) that they put on the bread b4 covering it with chicken floss. Could you share me your recipe? :)

Thank you

lilyng said...

a vietnamese girl,

i use mayonaise and mix in the chicken floss for my buns and if you want it spicy, add some sriracha to the mix

mei said...

Hi Lily! I love ur blog! So many of my fave foods are featured.

I just tried making ur chicken floss from the leftover chicken I had from my 'chickuteh'. The colour and texture turned out okay but I think I didn't put enough soy sauce. It just tasted like shredded chickuteh!

Eitherway I mixed it with some pork floss I had and it tastes pretty decent but nothing's like the store bought ones! Thank you!

lilyng said...


the floss will taste whatever soup it was used to cook in the first instance. To enhance the taste of the floss, a little of the soup should be added to the soya sauce syrup

cpcjoyce said...

Hi Lily,

I tried this and my fren and me love it very much. But we manage to make a small portion of it. My fren even say next time we have to make more soup to make use of the leftover meat. :)

Yummy...I think i will try it with a little bit chilli powder. Is it ok?
Have you try it before.

lilyng said...


yes, you can make it spicy if you wish

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