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
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
1 tbsp cornstarch mixed with 2 tbsp water