Thursday, November 29, 2012

Homemade Chinese Turkey Floss/ Turkey Rou Sung

If you have ever have a taste of the Chinese meat floss or any pastry item from a Chinese bakery using meat floss, then you will know how good this meat product is. For those who have not, the idea of a meat-based cotton candy type food can be off putting. In reality, think of pulled pork only dehydrated. Kinda like pulled pork jerky, if you will.

Now, you can usually buy this pre made at any decent Asian grocery store. Some better tasting ones will originate from manufacturers in Taiwan. However, if you are sick and tired of paying over $18 for a pound of pulled pork jerky like I do, and you are a fan of this, you should absolutely try making this at home.

Or in case, Thanksgiving was but a week ago and you found yourself left with over a pound of roasted turkey breast and no one in the family is willing to have another turkey sandwich or pot pie, you can try using the turkey breast for something that won't remind them of Thanksgiving dinner at all, hence, a great reason to make this.

I should warn you however, that this is no easy task. Takes about half an hour of non-stop stirring and spatula chopping action to get the turkey looks like cotton candy and get it to the desired crispiness. Fear not, because the reward is sweeter than you think.

Homemade Turkey Floss

1lb of cooked turkey breast (you can use cooked chicken breast, leftover roast pork, etc)
2 1/2 Tbsp of soy sauce
1 Tbsp of oil (use only if meat is dry, i.e. turkey breast, chicken breast, very lean pork)
5 Tbsp sugar or to taste
1/2 tsp chicken stock powder (optional)
1 tsp 5 spice powder
1 tsp chili powder (optional)


1) Slice leftover turkey, chicken or pork into thin strips. Place them inside a freezer bag.

2) This is the fun part. Using a meat mallet, pound the meat till it is completely flatten and then some. This step is important as it helps to loosen the meat, which will cut short the time you will require when stirring and cooking the meat later.

3) This step is completely optional. If you are anal about getting all pieces completely loosened up and cutting the cooking time to its shortest, use a rolling pin and run it over the bag for, say ten times, just to make sure that they are very close to falling apart.

4) To make your cooking and stirring time a lot shorter, shred the meat into even finer pieces with your fingers before placing them into the wok. This will take less than 5 minutes.

5) Turn the heat to medium. Start stirring the meat in the wok, pressing visible large strips into small bits. Remember, the goal is to get a cotton candy like texture. At this point, I hope you have all the seasoning ingredients mixed in a bowl. Continue to cook and stir the meat for the next 10 minutes before adding the seasoning. It burns easy after you have add the seasoning into the meat.

6) Add in the seasoning, stir, stir, and stir. It is important to toss the meat mixture around the wok and always scrape the bottom of the wok to ensure nothing sticks. Turn the heat down to medium low or low if you find the meat browning up too quick. After 30 minutes, your meat floss should look like the picture above. Now, if you don't want your meat floss to get crispy, you can pretty much stop at this point.

7) Another 5 minutes, and your pork floss will turn crispy. Let the mixture cool in the wok, off heat. You can eat as is, or store them in a jar for use later.

That is how it should look like. And yes, I stored mine in a jar because the next baking project I have in mine will require this meat floss as an important ingredient.

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