Thermomix Chicken Floss

Ingredients:

1. Chicken meat from 1 whole free-range chicken used to boil soup OR 2 chicken breasts (make sure it's in small pieces so that it's easier for the TMX to shred it).
2. Sea-salt
3. Coconut nectar (OR Maple syrup for salicylate sensitive)
4. Pepper (optional)
5. Sesame oil (OR sunflower oil for salicylate sensitive)

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1. Place meat into TMX jug. Add all seasonings to the meat. Set to 40minutes/70C/speed 1.

2. If it's not dry enough, you might want to add some extra time (depending on how dry you want the floss to be).

3. The alternative way would be to place the chicken floss into the oven and bake it. You can preheat oven at 180C. Bake for another 1/2 hour or until golden brown.

4. You can add the floss to your porridge, rice, noodles or sandwich.

5. It can be kept longer in an airtight container placed in the fridge.

Bon appetit!

Home-Made Chicken Floss

Ingredients:

1. 1 whole chicken (which was used to boil soup)
2. Sea-salt
3. Tamari sauce
4. Sunflower oil
5. *Sesame seed oil
6. *White pepper (grounded)

*optional
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1. Debone the whole chicken.

2. Place the meat in a food processor and blend it until it is fine.

3. Add sea-salt, sunflower oil and tamari sauce to the blended chicken (if you can tolerate, add grounded white pepper and sesame seed oil). The amount of the ingredients is up to how tasty you want it to be.

4. Heat a wok on high heat.

5. Drizzle some sunflower oil.

6. Once the oil is heated up, add the blended chicken mixture and fry.

7. Turn the heat to medium and fry the mixture continuously until it has turned golden brown.

8. Scoop up the dish onto serving plate.

9. You can serve it with hot rice or keep them in freezer bags for future use.

Bon appétit!