Shredded Chicken Hor Fun

This fuss free modest looking plate of noodles doused with dark broth can be conquered easily in just an hour! Unlike food outside which tends to be ladened with artificial flavouring, this dish just involves boiling all the ingredients, making it a healthy well-balanced meal; what’s more, you get to feed yourself with the best ingredients of your choice.
Our recipe may seem plain but it definitely does not forgo the dish’s medley of delicate flavours. Contrary to its deep dark colour, this gravy has a light, mild flavour; bringing with it mini waves of saltiness as you slurp up those tender strips of noodles. The earthy taste from the mushrooms infused with that mild savoury flavour of chicken stock – rather than overpowering each other – blends together with soya sauce and oyster sauce to achieve that delicate, slightly tangy broth.
Adorn those silky noodles with shredded chicken, stalks of chye sim and sliced mushrooms. Those shreds of chicken breast and sliced mushrooms create that chewy texture, accompanied by the pleasantly sweet crunch from the chye sim. Finish it off with that beautifully crafted brown gravy – this makes a perfect intimate yet wholesome meal for you and your family to enjoy together!
#themeatmensg #simple #delicious

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Ingredients

Adjust Servings
400g Hor Fun
500g chicken breast
8stalks chye sim
100g beansprouts
5Chinese mushrooms
1litre chicken stock
1tbsp light soya sauce
1tsp dark soya sauce
3tbsp oyster sauce
tsp sesame oil
10g rock sugar
2tbsp cornflour
Pot of water to blanch hor fun.

Directions

1.

Soak mushrooms in water until soft. Remove stems and slice. Strain the soaking liquid.
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2.

Bring 1 litre chicken stock to a boil. Place 500g chicken breast in it. Simmer for 15 minutes. Turn off heat. Let it rest in the broth for another 15 minutes. Remove chicken breast. Set aside and strain the broth.
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3.

Place the strain broth, mushroom water, sliced mushrooms, 1 tbsp light soya sauce, ½ tsp dark soya sauce, 3 tbsp oyster sauce, 1½ tsp sesame oil, 10g rock sugar and 2 tbsp cornflour.
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4.

Simmer for 15 minutes until the broth thickens. Season with salt to taste.
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5.

Blanch 8 stalks of chye sim for 1 minute. Drain and set aside.
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6.

Blanch 100g hor fun with 25g beansprouts together for 1 minute.
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7.

Place the noodles on a plate.
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8.

Top it shredded chicken, 2 stalks of chye sim and sliced mushrooms.
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9.

Pour the hor fun sauce over it.
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10.

Serve it with pickled green chilli.
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