Chicken Bak Hu Recipe (Chicken Meat Floss)

My kids love to eat Bak Hu (Meat Floss) with porridge. It can also be used as a main filling for sandwiches. I normally make bak hu from chicken meat. However if you can get hold of wild boar meat, it is even better because wild boar are full of lean meat.

Ingredients
Chicken meat, de boned, 1 kg
Light Soya Sauce, 7 table spoons
Dark Soya Sauce, 1 teaspoon (optional)
Sugar, 4 table spoons
Salt to taste
Water 2 bowls

Boil 2 bowls of water and put in all the other ingredients. Cook over slow fire until the water is almost all dried up. Transfer the content in the pot over to a wok. Stir fry the chicken in slow fire until it breaks into small strands and all dried up.