Sunday, January 25, 2015

Mushroom & Shredded Chicken Ipoh Hor Fun 香菇鸡丝怡保河粉

Running out of ideas to cook a simple lunch or dinner? Fret not. Try cooking this simple and fuss free mushroom and shredded chicken Ipoh hor fun. I like that there is no worries about stir frying anything and getting my kitchen all greasy, and a meal can be served all in 30 minutes!

I was brought up with a belief that these instant stock contains a significant amount of MSG, so I tried to avoid using them as much as I could. My office mate told me that certain instant stock were okay so I gave it a try since I was just gonna cook the Ipoh hor fun as a dinner meal for just two of us.  Not too bad though, at least I did not have to gulp down tons of water after the meal

Hubby asked me on the difficulty of cooking this dish and I gave a crisp reply of 1 out of 5 star - Easy! And so I conquered another hawker-centre-kind-of-food at the comfort of our own home. More to come!

Mushroom & Shredded Chicken Ipoh Hor Fun

Main Ingredients

1 packet Ipoh Hor Fun (rinse under running water to soften them)
1/2 chicken breast (wash and pad dry with kitchen towel, season with 1/2 tsp salt, a dash of pepper and 1/2 tsp sesame oil. Leave in refrigerator to season for 1 hour or more.)
1 small pack of chye sim vegetable (wash and cut into bite sizes)
4 dried Chinese mushrooms (add more if you wish) - rinsed and soak in water till softened, remove mushroom stems and set aside. Keep mushroom water.)

240ml chicken broth (I used Swanson's instant chicken broth)
1/2 bowl of mushroom water
1/2 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soya sauce
1/2 tbsp sugar

Thickening agent
1 tbsp cornstarch mixed with 2 tbsp water

Some pickled green chillies (Optional)
A dash of pepper (Optional)

1. Cook chicken breast meat to a small pot of boiling water. Remove and shred meat. Set aside.

2. In another small pot, blanch chye sim and set aside. Blanch rinsed Ipoh hor fun in same pot and portion them on serving dishes.
3. Pour chicken broth into saucepan, add in all gravy ingredients. Add in mushrooms and let gravy mixture comes to a boil and allow mushrooms to cook.

4. Remove mushrooms and set aside. (You may choose to leave it in) Add in thickening agent and stir to prevent clumpy starchy bits. Let simmer to thicken.

5. Place shredded chicken meat, chye sim and dried mushrooms on top of Ipoh hor fun. Spoon thickened gravy over noodles and ingredients. Place green chillies on side of noodles and add a dash of pepper. Serve immediately.


  1. Janice, how yummy! These days I prefer to eat at home although there are pots and pans and plates to be washed later hah..hah...

    1. High 5 Phong Hong! Me too prefer homecooked food. Nothing beats eating at home! Heehee


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