Chicken Floss

5 kg (think) Chicken breasts (2pkts from Costco)
Chicken stock to cover over chicken breasts + liquid seasonings below
Ginger - (I used a big lump - size of a big man's thumb) lightly smashed.
1 bulb Garlic - husks removed. Just put in whole they will mushed down.
3 cups Soy sauce - I used Kikoman
2 cup Sugar - (I prefer brown rock sugar)
1 tbsp Salt
White pepper freshly ground
3 cups Shaoxing Rice Wine
couple Pieces of dried scallops. Shred them and mix to fry together with your chicken.
3 tbsp Sunflower or corn oil.

Place your cleaned chicken breasts into your designated pot with enough chicken stock to cover and bring to boil. Let everything simmer till you can fork break the meat.
Turn off the heat and drain the chicken breasts, let them cool down before shredding them while watching television or listening to Adele's new album. Do NOT threw the stock away, which henceforth I will refer to as POACHING LIQUID
Use some of the POACHING LIQUID to soak your shredded chicken for at least 30 minutes. (Refer to pic) Try and taste the shredded chicken. Make sure they taste 'stronger' than usual. If not then add more seasoning to the POACHING LIQUID aka soy sauce, salt, pepper, sugar etc. Mix and add to your shredded chicken to soak
When you are frying, taste again. See if you need to add more sugar or salt. Here I use castor cane sugar.

TIP - I do not use dark soy sauce or oyster sauce because the colour of home made chicken floss should be golden in colour not brown.

TIP - I also do not use fish sauce. In fact my mother seldom use fish sauce in her everyday cooking at all except for bak kwa.

TIP - Throw into your stock a couple of dried scallops and you won't regret it.