CHICKEN FLOSS

Ingredients:
(Recipe adapted from here)
(I used chicken instead of pork)

For every 1kg lean meat
5 tbsp light soy sauce
5 tbsp sugar
2 tsp five spice powder
3/4 tsp chicken stock powder (optional)

If you like spicy you can add some chilli powder

If the meat is very lean like leg or butt meat add 1.5 tbsp cooking oil, omit the oil if the shoulder meat is fatty.
2 stalks of spring onion, leave whole
1 chunk of ginger, sliced
3 tbsp Chinese cooking wine

Optional:
some seasoned nori sheets
some dry roasted sesame seeds

Cooking instruction:

1. Cut the meat into large chunk about 500g pieces. Put the meat in a saucepan or stockpot, cover with boiling water and briskly boil for about 2 minutes. Discard the water and rinse the meat to remove any scum and also scrub the pan.
2. Put the meat back into the pan or pot. Add boiling water just enough to cover the meat and add the spring onion, ginger and cooking wine. Bring this to the boil then very gently simmer for about 1.5 hours till the meat is tender and can be flaked with fingers.
3. Take the meat out to cool completely. The cooking liquid or stock can be used for other purposes like noodle soup, congee etc...
4. Flake or shred the meat with fingers. Another less messy method is put the meat into a zip lock bag, press or punch with hand to loosen the meat fibres. The end result is finely shredded meat.
5. Mix soy, sugar, five spice, stock powder, chilli powder and oil together then mix with the meat thoroughly.
6. Heat the wok to medium hot, add the meat and stir fry. This will take quite a long time and plenty or hand and shoulder exercise. Keep pressing and teasing the meat with the tip of the wooden spatula to loosen the meat fibres (especially those lumpy not finely shreded meat), at the same time turning or stirring to prevent the bottom getting brown too quickly. At first this may seem impossible the meat could be lumpy and wet or not thoroughly shredded. After a while you will see the meat beginning to loosen and the fibres getting finer and finer. Use low heat, if the meat is turning brown too quickly can use a heat diffuser. This will take about 1 hour till the meat is brown evenly and getting very dry. Do not stop stirring. If you are tired get someone to help. The longer you stir the crispier the meat floss which will melt in the mouth.
7. When done leave in the wok to cool completely. The meat floss will get even more crispier once cooled. Then store in airtight jar.
8. If you fancy you can mix in some shredded seasoned nori sheets and sesame seeds.