Steam chicken breast meat for 20-25 minutes or until meat is cooked through. Remove chicken meat from steamer and shred finely. Keep the stock for use later.
Combine seasoning ingredients in a wok and bring to a boil. Simmer until rock sugar dissolves. Add the stock from the steamed chicken. Add the shredded meat and stir-fry well. Keep frying continuously until well combined. Add oil and mix in flour. Continue to fry over low heat until even and the meat shreds turn to floss. Dish out onto a baking tray to cool completely.