Ingredients
1kg Ipoh Ho fun3 pcs breast meat
prawns (optional)
8 pcs dried mushroom (soaked)
Hong Kong chye sim (1 pkt)
taugeh 20cts
ginger (3 inch crush), garlics (5 cloves)
700ml chicken stock
3 tbsp corn flour
Seasoning for the gravy4 tbsp oyster sauce
1 tbsp light soya sauce, 1 tsp sesame oil
abit of dark soya sauce
Method
1.Pour the chicken stock into a pot n bring it to a boil. Add in the mushrooms, garlics n ginger. Continue to boil the stock, put in the breast meats n prawns. Take out the prwns once it turns orange. When the meat is cooked, take out and shredded it. Gradually stir in the oyster sauce, light soya sauce. Taste n adjust accordingly. Add the dark soya sauce, sesame oil.
- Mix the cornflour with abit of water n gradually pour into the stock n stirring continuosly. This thicken the stock. Turn off the heat n keep it covered.
- Bring a pot of water to boil. Blanched the chye sim n taugeh. Leave aside.
- Take the amt of hor fun u wan per serving, place into the metal sieve n blanch int the boiling water for a min. Shake off the access water n transfer to the serving plate(add a bit of sesame oil n dark soya sauce).
- Place chye sim, taugeh, one mushroom, shredded chicken meat (ur preference) prawns on the hor fun. Ladle the simmering gravy over the hor fun. Serve with pickled green chilli, sambal belacan. Yummy!