Recipe: chicken floss

From steaming noodle soup to crispy bánh mì: in The Bible of Vietnamese Cuisine, Mai Nguyen shows why Vietnamese food is so addictively delicious. Fresh, sour, sweet and savory come together in dishes packed with flavor, with influences from China, France and neighboring countries such as Thailand and Cambodia. Whether you like chewy, crunchy or spicy food – this cuisine has it all.

This chicken floss is used as a filling for bánh mì, but is also delicious with white rice, as a filling for rice soups and as a garnish for dumplings or sticky rice.

• Heat a large pan over medium heat. Add the coconut water, chicken breasts, garlic, onion, sea salt, white pepper, oyster sauce, fish sauce, granulated sugar and Chinese five-spice powder. Bring everything to a boil and remove the foam that rises to the surface. Lower the heat and cook the chicken with the lid on the pan for 20 minutes, until done.
• Remove the chicken breasts from the broth with a slotted spoon and let them cool slightly in cold water. Pull the cooled chicken breasts apart into coarse strips using your fingers or two forks.
• Strain the broth into a large bowl and discard the contents of the strainer. Bring the strained broth to a boil in a wok over high heat. Add the chicken strips and stir-fry until all the liquid has evaporated. Then turn off the heat and let everything cool.
• Rub the cooled chicken finely between both hands until it becomes a light, cotton-like mass. Return the wok to the heat and stir the chicken with a whisk until it feels dry and lighter. This takes about 20 to 30 minutes. Let it cool completely. The dish is now ready to use.

Tip: Chicken floss will keep for at least 1 month in an airtight container in the refrigerator.