Monday, August 12, 2013

How to make Chicken Floss (Dried Shredded Chicken)

Dried Shredded Chicken (Chicken floss), Chà bông gà

Blog in Vietnamese: Video cách làm chà bông gà

Meat floss is a popular dry condiment in Vietnam that is generally sprinkled over cooked rice, porridge, baguette sandwiches, and various other foods. It's a unique seasoning, and a convenient food to make delicious meals fast. I'll never again be forced to go to a fast-food restaurant for a quick meal with this prepared food already in my fridge (^-^)

Dried Shredded Chicken (Chicken floss), Chà bông gà


1 lb (450 g) chicken tenderloins (or chicken breast cut into small cubes)
3 tbsp (45 g) sugar
½ tsp salt
¼ cup (60 ml) fish sauce
½ tsp ground black pepper
1 tbsp chopped shallot  
¼ cup water


Mix together fish sauce, salt, pepper, sugar and shallot in a bowl. Add the chicken tenderloins, toss well. Cover, and put the bowl in the fridge to let it marinate overnight.
The next day, transfer into a pan. Add ¼ cup water. Mix well. Cover the pan, and turn on the heat. Bring to a boil. When it boils, reduce the heat to simmer and cook for 15 minutes or until the chicken is tender. Remove from the heat. Take the meat out, and strain to get only the clear soup. Set the soup aside.

Here are two options to finish the rest:

1) Simple method (no KitchenAid stand mixer):
Shred the meat bu hand or rub on a bamboo colander.
Heat the fry pan. Then add the meat a little bit at a time. Add in the soup to add more flavor to the meat. Stir fry under low heat.
When the meat starts to get dry, rub it on the bottom of the fry pan with a flat slotted spatula to make it fluffy. When the meat reach the level of dryness you like, remove it from the heat.
This method takes time, but the meat keeps its thin strip shape, and seems to be more fluffy when it’s done.

2) By a KitchenAid stand mixer:
Use the paddle attachment to beat the cooked meat into small strips. Add the soup and mix well at this point too if you want more flavor.
Spread the meat into a thin layer on a baking sheet. Bake at 200 F for about 10 minutes. Take out and stir. Then continue baking for another 8~10 minutes, or until the meat reaches the level of dryness you like. Remove from the heat.
Transfer into the KitchenAid mixer. Beat for a few minutes to make it fluffy.

I found that this method was very quick and easy, and the result was not bad at all.

Let it cool down completely, then store in an airtight container and place in the fridge.


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