Hor fun, also known as kwey teow, is a type of noodle made with rice. It is white in colour and can come in various widths. The noodle is extremely versatile – it can be stir-fried, used in soups (do you still remember my pho recipe?) and simply tossed in a simple sauce like this recipe that I’m sharing today. With the Chinese Braised Mushrooms made ahead, minimal effort is needed to put this tasty dry-tossed shredded chicken hor fun together.
In Singapore, fresh rice noodles can be easily obtained from wet markets, and some supermarkets will stock them as well. Here, however, I have to make do with the dried rice noodles, but I’m pleasantly surprised that they work well too. This is a good thing because this means I can make this shredded chicken hor fun anytime when I have the craving!
I suggest splitting the work between 2 days – braise the mushrooms on the first day then store them in the refrigerator overnight. On the second day, reheat the mushrooms then prepare the rest of your ingredients before assembling them together.
I chose to use a different pot of water to boil the bok choy and rice noodles as I don’t like the soup to be green-ish in colour (from the bok choy) or starchy (from the rice noodles). But if you don’t plan to drink the soup or are simply lazy, go ahead and use the same pot of water.
I’m guessing many of you who are staying in Singapore won’t attempt this recipe as it’s so much easier to just buy this from the hawker centre and it’s not even expensive! But for those of us who are staying overseas, sometimes we just want to recreate a taste of home, so this shredded chicken hor fun is for everyone of you who are staying overseas!
- 1½ tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sambal (more if desired)
- 400 ml chicken or vegetable stock (preferably homemade, just use water if you don't have any)
- 1 chicken breast (200 to 300 grams)
- Salt and white pepper
- Water for boiling
- 1 bunch bok choy
- 120 grams dried rice noodles, soaked in room temperature water for 30 minutes
- Braised Mushrooms, reheated
- Fresh coriander, chopped finely
- Fresh spring onion, chopped finely
- Fried shallots
- Prepare and braise the mushrooms according to the recipe here. If you have made the mushrooms the day before, reheat them in a small pot until simmering.
- Soak dried rice noodles in room temperature water for 30 minutes to soften them. Skip this step if you are using fresh rice noodles.
- Whisk the Sauce ingredients together in and large mixing bowl. Set aside.
- Bring stock to boil in a pot.
- Add chicken into the pot of water, cover, and bring the water back to a boil. Turn the heat down to low and poach for 10 to 15 minutes until the chicken is cooked. Remove the chicken with a slotted spoon and set aside. When it's cool enough to handle, shred the chicken.
- Season the stock with salt and white pepper, then keep it hot while you prepare the rest of the ingredients.
- Bring a separate pot of water to boil and season lightly with salt.
- Cut the bok choy into half if it's too long. Add in the bok choy. Blanch until the bok choy is tender but still crunchy, about 30 seconds to 1 minute. Remove the bok choy with a slotted spoon and set aside.
- Bring the pot of water back to a boil again and add in the softened (or fresh) rice noodles. Boil until the rice noodles are soft. Drain the rice noodles and add into the Sauce. Toss well to coat the noodles. If it's dry, add in a few tablespoonfuls of reserved stock.
- Divide rice noodles between 2 serving plates, top with bok choy and shredded chicken. Spoon Braised Mushrooms and the gravy generously on top.
- Garnish with coriander, spring onion and fried shallots and serve with a bowl of stock on the side. Dig in immediately!