Friday, March 2, 2012

Chicken Horfun (Flat Rice Noodles)

Horfun is my brother, Ivan's favorite food. As kids, I remember having horfun a whole lot because he will want to eat it anywhere and everywhere. Chicken horfun is not a very common dish to get in Singapore because horfun comes with everything, beef, fish or seafood. I usually go for the 'everything' horfun, that sometimes includes chicken as well, but at places that sell horfun, everything is made to order, so ordering just chicken horfun is possible as well.

I really like horfun too. There is something about that eggy gravy over the rice noodles that just is absolutely delicious!



Ingredients (4 servings)
  • 1/2 lb dried horfun (rice noodles, any size), soaked
  • 1 chicken breast, sliced
  • 1 head broccoli, cut into crowns
  • 2 carrots, sliced
  • 1 egg
  • 6 leaves chinese cabbage, cut into 1.5" sections
  • 2 tablespoons cooking oil
  • 2 tablespoons dark soy sauce
  • 1/4 cup flour, mixed with 1/2 cup water

Ingredients for Stock
  • 2 cups chicken stock
  • 1 1/2 cups water
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon white pepper


Method
  • In a large heated pan, add oil and fry the soaked horfun (flat rice noodles) until it is cooked. (Depending on the brand, water may need to be added to cook the horfun. As a rule of the thumb, if it is still hard, add water 1/4 cup at a time.)
  • Add the dark soy sauce, and fry the noodles until the sauce is evenly combined with the noodles.
  • Remove from the pan, and divide the noodles equally between four plates.


  • In a saucepan, heat the chicken stock, water, oyster sauce and white pepper.
  • Bring the contents to a boil.
  • When the stock starts boiling, turn the heat down, and add the sliced carrots and chicken. Cook until the chicken is half-cooked.
  • Add the broccoli and Chinese cabbage, and cook until everything is cooked.
  • Stir in the flour-water mixture, then beat in an egg.
  • Bring the contents to a boil again, and scoop a quarter of the contents onto the horfun.
  • Serve.

No comments:

Post a Comment