Ingredients (for 2 pax)
1 boneless chicken breast - shredded (leftover from cooking hainanese chicken rice)
2 dried mushrooms - soaked, drained and trimmed or sliced if preferred
2 bundles fresh ipoh noodles - i substituted with dried version
6 prawns - deshelled
2 stalks green vegetables - xiao bai cai, gai lan, chye sim etc
1 cup chicken stock
Condiments to be added to serving plates (for one pax)
1/4 tsp sesame oil
1/4 tsp chili oil
1/2 tsp fried shallot oil
Seasonings for gravy
light soy sauce
dark soy sauce
salt and pepper to taste
- Bring chicken stock to boil. Add mushroom, chicken breast and prawns. When prawns turned opaque or is cooked, remove chicken and prawns from pot. Set aside for later use.
- Add seasonings to the pot of chicken stock and continue to simmer under low heat.
- Boil water in another pot. Cook the dried hor fun according to package instructions. If using fresh hor fun, just blanch it in the boiling water and set aside.
- Add sesame oil, chili oil and fried shallot oil on the serving plates and place the blanched hor fun onto the plate. Toss to mix well.
- Arrange the blanched vegetables, shredded chicken and prawns onto the plate.
- Stir in cornstarch solution to the pot of simmering mushroom chicken stock to thicken it.
- Pour the gravy onto the serving plates and top with some fried shallot
- Serve the hor fun warm with some chilies.