We convinced the owner of popular hawker stall Wing Kee Ipoh Hor Fun in Singapore to share her recipe for this Singaporean favourite.
Serves four.
INGREDIENTS
½ medium-sized chicken, rinsed
750ml chicken stock
200ml water
1kg Ipoh hor fun
2 stalks cai xin
100g beansprouts
300g char siew, sliced
½ stalk spring onion, finely chopped
FOR THE HOR FUN SAUCE
4 Chinese mushrooms, soaked in warm water for 30min, drained with stems removed, and sliced
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 tbsp corn flour
1 tsp sesame oil
I tsp sugar
I tsp salt
DIRECTIONS
1 Place the chicken, chicken stock and water into a pot. Bring it to a boil and simmer over low heat for 25min.
2 Transfer the chicken to a plate. Skin, debone and shred the meat. Set aside.
3 Add all the ingredients for the hor fun sauce into the cooked chicken stock. Cook over low heat, stirring constantly, for 5min until it thickens.
4 In a pot of boiling water, cook the hor fun, cai xin and beansprouts together for 1min.
5 Transfer them equally into 4 bowls. Top with char siew, the shredded chicken and spring onions.
6 Pour the hor fun sauce over. Serve immediately.
This article was originally published in Simply Her Mar 2012.