Description
Fluffy and slightly salty, this recipe turns chicken into a long-lasting topping or snack. Sprinkle it over rice, sticky rice, porridge, or enjoy it by the handful. Makes about 3 cups.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons fish sauce
- 1 teaspoon chicken bouillon powder
- 2 teaspoons granulated sugar
- 1 teaspoon ground black pepper
- 2 tablespoons neutral oil
- 1 small shallot (finely diced, about 1/2 cup)
- 1/4 teaspoon salt (or more to taste at end)
Instructions
- Poach chicken: Trim any excess fat from the chicken, if needed. Place the chicken in a pot and add just enough water to cover. Bring to a boil, then reduce to a gentle simmer and cook until just done (about 8-10 minutes).
- Shred and season chicken: Transfer chicken to a bowl of a stand mixture with either a paddle or whisk attachment. Add fish sauce (2 tablespoons), chicken bouillon powder (1 teaspoon), sugar (2 teaspoons), and ground black pepper (1 teaspoon). Mix until chicken is shredded and seasonings evenly mix. You can alternatively do the shredding and fluffing by hand when chicken is cool enough to handle. There’s no need for the floss texture at this point.
- Dry chicken: Transfer the seasoned and shredded chicken to a wide non-stick skillet or wok. Add oil (2 tablespoons) and shallot (1/2 cup) and toast until moisture in the shallot is mostly cooked off (about 1 minute). Cook over medium to low heat, stirring constantly to prevent burning. This step can take about 15 minutes. Keep stirring until the chicken is completely dry and lightly browned.
- Make floss: Transfer back to the mixer and mix until you get a fluffy texture (about 5 minutes on medium speed). Taste and add more salt (about 1/4 teaspoon), if needed.
- Enjoy as snack, topping for rice, porridge or sticky rice, or as a filling for banh mi.
- Prep Time: 5 minutes
- Cook Time: 32 minutes
- Category: side dish, snack
- Method: stove top
- Cuisine: Asian, Vietnamese