A detailed guide to chicken floss processing technology, making it easy to learn how to make delicious chicken floss

Ingredients and formula: 50 kg bone-in chicken, 8.5 kg soy sauce, 1.5 kg refined salt, 3 kg white granulated sugar, 250 g ginger, 500 g 50-degree sorghum liquor, 150 g monosodium glutamate.

Production method 1. Raw material trimming: Use plump dressed chicken as the raw material, wash it clean, then cut off the head and remove the claws for later use.

2. Boiling: After washing the headless, clawless, fully cleaned dressed chicken, put it into a pot, add ginger and an appropriate amount of water, boil for about 3 hours, and continuously turn it up and down to heat the chicken evenly. Then take it out to debone, remove the skin, remove all fat and tendons, and break the meat chunks apart.

3. Skimming off oil: Put the stewed chicken meat back into the original broth, add the other ingredients, bring to a boil, then simmer over low heat for 3 hours, skimming off oil while cooking. Be sure to skim off all the oil to ensure the quality of the finished product.

4. Stir-frying into floss: Stir-fry over very low heat for about 1.5 hours until dry, then remove from the pot.

5. Rubbing into floss: Use a floss-rubbing board to rub the chicken meat by hand in an aluminum tray until it becomes fluffy, soft, fibrous strands. The force used when rubbing should be appropriate; otherwise, the finished product will have more fragments, affecting quality.

Product characteristics: white with a slight yellow tint, fine, long, soft fibers, elastic, free of broken bones, free of impurities, and moderately sweet and salty.