Recipe for the gravy:
- chicken stock
- shitake mushrooms, soaked in warm water for 30min. Remove the stems and sliced thinly.
- 1 tbsp light soya sauce
- 1 tbsp dark soya sauce
- 1 tbsp oyster sauce
- 2 tbsp corn flour (add more if u like thicker, add less if u prefer less thick)
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp salt
(Please note that the amount is just an estimation because I did not really measure.)
Add all the ingredients for the hor fun sauce into chicken stock and cook over low heat for 5-10 mins until it thickens. (You may want to use a fine sift to sift away the lumps of starch formed.)