Chicken Hor Fun

Yesterday was watching a show recommending different type of hor fun. The one which interest me is ipoh hor fun. It can be soupy or thick gravy. Thus, today I try to cook it my own way but soupy type of sauce.

Ingredients:

Kwey Teow or Hor Fun

3 boneless Chicken Thigh

500ml water

Some Chye Sim

2-3 Chinese Mushroom, soak till softened then slice it

2 tbsp Feng He Soya Sauce

1 tbsp oyster sauce

1 slice of dang gui

Cornflour solution(optional, if you want the soup to become thicker gravy)

Method:

1. In a pot, pour 500ml water to boil the 3 boneless chicken thigh till cooked.

2. Dish out cooked chicken thigh and immediately put into ice water.

3. Add in softened mushroom.

4. Add in 100ml mushroom water( the water we used to soak the mushroom

5. Add in fenghe soya sauce, oyster sauce and dang gui. Let the soup boil. 6.Once boil, let it simmer for 45mins.

7. Meanwhile, in another pot of water, add some salt and oil and bring to boil. Then put in the chye sim and let it cook. Once cooked, dish out and set aside.

8. Slice the chicken thigh and set aside.

9. Blanch the kwey teow or hor fun in a separate pot.

10. Place the hor fun on serving plate then place the sliced chicken and veg on top. 

11. Pour some soup/ gravy over and place some chinese mushroom on top.