Chicken Floss

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour 45 mins

Total Time: 2 hours

Serves: 2 cups


  • a pair boneless skinless chicken breast, about 650-700 gram
  • 3 scallions, knotted
  • 1 inch ginger, cut into thin slices
  • 2 tablespoon soy sauce
  • 2 tablespoon Shaoxing wine
  • 4 cups water
  • 3 tablespoon soy sauce
  • 2 tablespoon fish sauce
  • 1/2 tablespoon oyster sauce
  • 4 tablespoon sugar
  • 1/2 tablespoon brown sugar
  • 1/2 teaspoon ground white pepper


  1. Place chicken breast, scallions, ginger, soy sauce, Shaoxing wine, and water in a pot. Bring to a boil. Reduce to a simmer, cover the pot, and cook for 30 minutes. Turn off heat, remove the chicken from the pot and set aside to cool.
  2. Once the chicken is cool enough to handle, tear the meat into thin shreds. I use my hands, but you can use two forks.
  3. In a mixing bowl, mix the shredded chicken meat with soy sauce, fish sauce, oyster sauce, sugar, brown sugar, and ground white pepper.
  4. Heat 3 tablespoon oil in a wok/frying pan on medium heat. Add the chicken into the pan. Stir until dry, about 10-15 minutes. Then turn the heat to low, keep stirring and tossing until fully dry and even slightly toasty, about 45 minutes.

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