I remember my mom used to have bags of Abon ayam and abon sapi, or in English would be chicken and beef floss in her kitchen. We loved it so much! Even after we moved abroad we still order bags of chicken and beef floss every now and then. But I’ve learned that even home made chicken and beef floss are also very yummy, and of course, less strange ingredients. So yesterday I decided to make some for my boys(that would include my husband ha ha ha). Due to the rather long process, I suggest that you make many kilos at once. But I was too lazy to get my butt into the supermarket to get more chicken, so I only made 500 grams of chicken.
Here we go..
500 grams of chicken fillét
3 cloves garlic
1 tbs ground coriander(roast and grind)
1 cm ginger
1 cm galangal(chop)
1 lemon grass(give it a smash!)
app. 100 grams och palm sugar(alternative brown sugar).
400 ml coconut milk
Extra for frying:
5 shallots and 2 garlic (thinly slice); fry them in medium heated oil until golden brown
Cook chicken fillét in app. 500ml water with salt until it’s cooked and the water is reduced. Make sure the water is clear from the white residue. Put the chicken aside to be cooled and save chicken stock. Once it’s cooled, shread them with fork or food processor(depends on your mood 😀 )
Grind all spices, except lemon grass and bayleaf. mix all the rest of the ingredients with coconut milk, and chicken stock, then put the shreaded chicken and let it cook in medium heat. Stir every now and then, until it reduced completely. Take bayleaf and lemon grass out. Heat enough oil in a pot, and fry the chicken until it’s golden brown. Put aside. (Make sure to have all the excess oil absorbed completely). Mix fried onion and fried garlic with chicken floss. Now it’s ready, you can have chicken floss together with fried rice, or as filling for Lemper ayam, etc.
*If you wish to save chicken floss a bit longer, dry them in the oven 50-75 C for about 20 minutes, and then you can save’em in a jar or something.
** You can also choose to not frying them.