Meat Floss

Name: Meat Floss
Total time: 10800 s
Cuisine: American
Ingredients: 2 pounds lean protein (pork, chicken, fish, beef); 5 cups water; 1 shallot; 2 tbsp soy sauce; 2 tbsp dark soy sauce; 3 tbsp sugar; 1 tsp salt; 3 cloves garlic; 1 tsp black peppercorns

Kat Truong @katfood7

NYC

Meat floss is shredded dried and seasoned meat that you can use as toppings for rice, congee, and pastries. It has a
flaky texture and concentrated flavor. A delicious pantry staple!

Kat Truong @katfood7

NYC

Meat floss is shredded dried and seasoned meat that you can use as toppings for rice, congee, and pastries. It has a
flaky texture and concentrated flavor. A delicious pantry staple!

Saved

Ingredients

3 hr

2 poundslean protein (pork, chicken, fish, beef)
5 cupswater
1shallot
2 tbspsoy sauce
2 tbspdark soy sauce
3 tbspsugar
1 tspsalt
3 clovesgarlic
1 tspblack peppercorns

Saved

Steps

3 hr

1

Cut protein into 2 inch chunks. Place in pot with water, shallot, soy sauce, dark soy sauce, 2 tbsp sugar, and black peppercorns
2

Bring to a boil then simmer for at least 30 minutes or until protein is soft. Remove protein and shallot, reduce liquid to a slightly thick consistency (about 20 minutes) Strain.
3

Shred protein into small shreds.
4

Put protein and as much seasoned liquid as desired in a shallow pan. Add 1tbsp sugar, salt, and garlic cloves.
5

Cook on low heat, using the back of a spatula or rice scooper to break up the protein.
6

Stir every 5 minutes to make sure protein doesn’t burn. Takes about 2 hours to completely dry. Wearing gloves, use both hands to rub protein to make it fluffy (no need for fish) Remove garlic!
7

Let protein dry completely and store in airtight container.