Shredded Chicken Hor Fun


Serves 6 or more

Chicken Stock:
  1. 1 Kampong Chicken
  2. 1 pc of Ginger(~ 2 inches)
  3. 2L Hot Water enough to immerse whole chicken (for blanching)
  4. Another 2L Hot Water enough to boil chicken into stock.
  1. Hor Fun (abt 120-150g per pax)
  2. Vegetable of liking (e.g. Chinese Spinach)
  1. 2 whole pieces of Solo Garlic (chopped)
  2. 1 tbsp of Oil
  3. 1 Tbsp of Chicken stock concentrate or bouillon to taste (optional) or Salt to taste
  4. 1 tsp of Dark Premium Soya Sauce
  5. Cornstarch solution for thickening (1.5 tbsp cornflour dissolved in 3 tbsp tap water, thereabouts)
  6. Fresh ground White Pepper
  7. Fried Onions for garnishing
  1. Blanch my chicken first to rid it of impurities for a clear gravy.
  2. In the next 2L of Hot water, bring it to a brisk boil on high, then turn it down to a medium simmer for minimum of an hour, simmer longer for a richer flavour if you have the time.
  3. After its simmered, separate Chicken carefully and shred flesh.
  4. Put aside the soup, this will be made into gravy.
  5. Blanche and plate into serving bowl
  6. Blanche vegetables and add to noodles
  7. Add shredded chicken
  8. Add oil to a pan and fry up garlic till golden
  9. Add the soup and chicken stock / bouillon / salt to taste, make it a little saltier as is spooned over bland hor fun
  10. Bring to boil.
  11. Next add the cornstarch solution gradually till soup thickens, almost to a syrupy consistent.
  12. Pour gravy over prepped noodle bowls
  13. Add White Pepper & Fried Onions for garnish. Serve immediately

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