Shredded Chicken and Mushroom Hor Fun2012-05-17
- Servings : 3-4 bowls
- Prep Time : 0m
- Cook Time : 30m
- Ready In : 0m
1 chicken breast
1 packet of “Kang Kang” Ipoh Hor Fun
A bunch of vegetables like Shanghai Green or chye sim
For the sauce:
4 dried Chinese mushrooms soaked in warm water until soft and slice them thinly. Take away the stems.
2 cups of chicken stock
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp corn starch
1 tsp sesame oil
1 tsp salt
1 tsp sugar
Prep and Cooking Instructions
Make the sauce by combining the all the ingredients together, bring to a boil and simmer until the sauce thickens.
Meanwhile, season the chicken breast with salt and pepper and boil it. When it’s cooked through, shred the chicken breast.
Next, blanche the vegetables in salted boiling water for about 1 min. to maintain crunchiness and put them aside. Use the same pot of water to cook the hor fun for about a minute. Drain the hor fun and dish them out into serving portions in individual bowls.
Spoon the sauce over the hor fun and arrange the shredded chicken and vegetables on top. Serve hot!
Additional Comments About this Recipe
You can use other or add other toppings like prawns, char siew, fish cake, etc. Somebody suggested crayfish on the MM FB site!
Submitted by Shirley Rahardjo, a Munch Ministry member.
Average Member Rating
(3.3 / 5)
3 people rated this recipe