Prepare all Ingredients first.

Cut the chicken breast into thin strips.

Be sure to cut along the texture of the chicken breast, like in the picture below and if the texture is cut like this picture below, it will not work.

Fill a pot half full of water, add stewed meat seasoning package, dried red pepper, green onion, ginger and sliced chicken breast (you can also put some cooking wine).

Boil the water (the foam produced during the boiling process can be scooped off with a sifter).

After the water has boiled, turn to low heat, cover the pot and stew for 50 minutes.

After stewing, remove the chicken breast and cool it for later use. The water that the chicken breast was cooked in is not needed.

After cooling the chicken breast, gently pull it apart with your hand, like in the picture (so cut the chicken breast along texture, if the texture is off, it’s not like this filament.)

All of the chicken is pulled apart this way. (This step is important and can take a while, so you can do it whilst watching TV or something to pass the time faster.)

Wash the pot and reheat it on low heat. Pour 15 grams of vegetable oil, then add in chicken breast, sugar, salt, light soy sauce, ground white pepper, Sichuan peppercorn powder.

Slowly stir and let the chicken breasts dry slowly.

Finally, the chicken breast will turn golden yellow and become a loose floss shape. You are now finished!