This recipe is a delicious way to savour the rich flavourful taste of mushrooms and the natural sweetness of chicken. Completely wholesome and light with the added herbal touch of Gou Qi (Wolf Berries) and Dang Kwei ( Chinese Angelica Root) to aid in digestion and blood circulation, this dish is a must try for any Hor Fun fan!
Ipoh Hor Fun
Ingredients:
1. 2.5kg of Hor Fun Noodles.
2. 6 pieces of chicken breast meats.
3. 500-800g of Chye Sim Vegetables.
4. 25 chinese mushrooms.
5. 3 litres of chicken stock. (Can get from supermarkets)
6. A piece of rock sugar, roughly 50g.
7. 2tbs of Gou Qi (Wolf Berries) Optional if you don’t like.
8. 2tbs of Dang Kwei (Chinese Angelica Root) Optional if you don’t like.
9. 3tbs Light Soy Sauce
10. 3tbs Dark Soy Sauce
11. 6tbs Oyster Sauce
12. 1 and 1/2 tbs Sesame Oil
13. 10tbs Corn or Potato Starch
Instructions:
1. Soak the mushrooms in water until they turn soft. It will be best to do this overnight from the night before you cook. Be sure to keep the mushroom water. It is the most important ingredient!
2. Slice the mushrooms.
3. Prepare a wok of boiling water for steaming.
4.
Season the chicken breast meats with fine salt all over well.
5. Steam the chicken breast meats for 20mins with big fire. This will help them retain the juice and sweetness. Take the chicken out and shred them.
Tip: The extra stock that will be produced after steaming is great to add into the rest of the chicken stock later!
Notice the wonderful stock around the steamed meats!
The shredding will take a bit of time, but this will help enhance the flavours of this dish!
6. Pour the 3 litres of chicken stock, extra steamed breast meat chicken stock, as well as the mushroom water into the pot.
7. When the stock is boiling well, add in the sliced mushrooms, rock sugar, Gou Qi (Wolf Berries) and Dang Kwei (Chinese Angelica Root). Season with 3tbs light soy sauce, 3tbs with dark soy sauce, 6tbs oyster sauce, 1 and 1/2 tbs sesame oil to taste.
8. Let the pot boil on medium fire for around 1 and 1/2 hr to let the mushrooms soften.
Tip: You might wish to taste again to make sure it is sufficiently flavourful. Remember you will have to add noodles so the sauce will be diluted!
9. Prepare 10tbs of corn or potato starch with 10tbs of water solution. Mix well.
10. Slowly pour in the corn or potato starch solution to thicken the pot of stock. Ensure that you keep stirring as you pour so as to prevent lumps!
11. Prepare a wok of hot water. Ensure that you cut and wash the Chye Sim.
12. Blanch the Chye Sim for around 2-3mins. Then strain well and set aside.
Like this!
Place in a container and set aside until ready to cook.
13. When serving, simply use a strainer and blanch the Hor Fun noodles for a few seconds. Do not over blanch!
14. In individual bowls or plates, simply place the Hor Fun noodles in first, then place the Chye Sim, Shredded Chicken on top, and finally pour generously with the pot of mushroom gravy. It is done!
Tip: Best to prepare a big pot of gravy as it is better to have more gravy than less for serving. The dish goes will with preserved green chilli!