with MARIGOLD Chef's Selection Evaporated Milk
Chicken Floss
Made With Marigold
Evaporated Filled Milk
Ingredients – A
1.5kg chicken breast, skin removed
2 stalks lemongrass, crushed
4 pieces salam / turmeric leaves
1 tbsp salt
1.2 litres water
Ingredients – B
4 tbsp meat curry powder
2 tbsp coriander powder
1 can MARIGOLD Evaporated Filled Milk
200ml water
8 tbsp sugar
2 tbsp salt
4 pieces tamarind
Ingredients for blending
15 sticks dried chilli, soaked until soft
12 shallots
4 cloves garlic
3cm galangal
For decoration
3 pieces kaffir lime leaves, sliced thinly
Rice cake, cucumber and tomato to be served together with chicken floss
Method
1
Put the chicken, lemongrass, bay leaf or turmeric leaf, salt and water (Ingredients A) into the pot and cook on medium heat fire until it boils. Then, slow down the fire and boil the chicken for 25 minutes. Take the chicken out of the pot, dispose ingredients A and let the chicken sit to cool. Once the chicken is cool, shred it into thin pieces.
2
Mix the shredded chicken meat with the blended ingredients, meat curry powder, MARIGOLD Evaporated Filled Milk, coriander powder, water, sugar, salt and tamarind (Ingredients B) in a pot. Fry and mix the mixture on medium heat fire until it dries, about an hour or so. (You can reduce cooking time if you prefer the floss to be wet)
3
Spread the sliced kaffir lime leaf and mix thoroughly. Serve the chicken floss with rice cake, sliced cucumber and tomato.
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