• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 600g lean pork, sliced thickly
  • 250ml fresh chicken stock
  • 2 tbsp canola oil
  • 1 tbsp plain flour
  • Seasoning
  • 1½ tbsp fish sauce
  • ½ tsp sesame oil
  • 100g rock sugar
  • 1 tbsp chicken stock granules
  • 1 tbsp light soy sauce
  • 1 tbsp curry powder
  • 1 tbsp Shao Hsing Hua Tiau wine
  • ½ tsp thick soy sauce


  1. Put meat into a saucepot and cook with enough water to cover it. Bring to a boil and cook until meat is tender. Replenish the pot with extra water in the process of boiling. Drain and shred the meat.
  2. Combine seasoning with fresh chicken stock and boil until rock sugar dissolves completely. Add the shredded meat to the stock and fry until meat is dry.
  3. Add canola oil to the meat and sift in flour to mix. Stir-fry slowly over a gentle low heat until meat is floss-like. Dish out to cool completely before storing in airtight jars.

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