Ipoh Hor Fun with Mushroom and Shredded Chicken

To say that the last time I posted was a long time ago would be an understatement since it has been years. Due to the Covid-19 pandemic, the Circuit Breaker policy has been implemented in Singapore to interrupt transmission cycles. With the adults in the household are working from home and the kids doing home-based learning, our meals are starting to get boring.

And so I started exploring some new recipes to inject some further varieties. Some are excellent hits and those recipes are definitely keepers for my family, so I am posting some of them here to save myself from hunting for good recipes when that craving for specific dishes hits us again.

  

We love chinese food and this is one that I always enjoy. However, ordering it back as a take-away sometimes results in a gooey mess that does no justice to an otherwise excellent meal.

So I decided to attempt this at home instead.

I did not try it for taste whilst cooking but it turned out amazingly perfect. My fusspots are now older and are more vocal about what tastes good and what warrants a thumbs down. It is with great satisfaction that they slurped this up and the younger one gave a nod when I asked if he enjoyed it.  

Ipoh Hor Fun with Mushroom and Shredded Chicken 

Ingredients

500 gm Ipoh hor fun

1½ chicken breast (adjust if you prefer more/less chicken meat with the dish)
2 packets Xiao Bai Chai
4 dried mushrooms (rinse and soak till softened, remove stems and slice, keep the water)

Gravy :
250 ml chicken broth (I use Swanton's instant chicken broth)
2 bowls of mushroom water (from soaking the mushroom)
1 tsp sesame oil
2 tbsp oyster sauce
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp sugar

Thickening Agent :
1 tbsp corn starch with 1 tbsp water (for thickening of gravy)

Method

1. Wash chicken breast and pat dry. Rub in ½ tsp salt, dash of pepper and ½ tsp sesame oil. Leave in refrigerator to season at least 1 hour. 

2. Cook chicken breast meat in boiling water. Remove and set aside. Shred the meat when cool.

3. Blanch the Xiao Bai Chye. Set aside.

4. Blanch the Ipoh hor fun in boiling water. Remove, drain and apportion onto serving plates.

5.  Add mushrooms and all ingredients for gravy into saucepan.  Allow it to come to a boil.

6.  Add thickening agent. Let it continue to simmer, stirring to prevent starchy lumps from forming.

7.  Apportion shredded chicken, Xiao Bai Chye and mushrooms onto serving plates. Spoon gravy over the hor fun.

8.  Serve with sliced green chillies on the side.

Reference : The Fussy Palate