Preparation Time
1 hour
Cooking Time
1 – 1 ½ hours
Serving Size
8 - 10 persons
Recipe by
Chef Rohani Jelani


  • 800g chicken breast (without skin)
  • 3 tbsp cooking oil
  • 2 tbsp coriander seeds, toasted and crushed

  • Ingredient A (Grind into fine paste)
  • 15g dried chilli, snipped, soaked and drained
  • 6 shallots, sliced
  • 6 cloves garlic, sliced
  • 30g ginger, sliced
  • 30g galangal, sliced
  • 2 stalks lemongrass, sliced
  • ¼ cup water

  • Ingredient B
  • ½ cup Kimball Teriyaki Sauce
  • 125ml thick coconut milk
  • 1 ½ tsp salt


  1. Steam chicken breast until cooked through (about 30 minutes). When cool enough to handle, shred finely by hand, set aside.
  2. Heat oil in a large wok and cook Ingredient A over medium-low heat, stirring occasionally until fragrant and oil starts to separate (about 20 minutes).
  3. Add Ingredient B, bring to the boil and cook till thickened (about 15 minutes). Add shredded chicken.
  4. Cook over low heat, stirring every so often, until mixture is totally dry. Add crushed coriander seeds and continue frying over low heat until almost crisp. Cool and store in an airtight container (chicken floss can be stored up to a week).

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