, , , ,

Shredded Chicken and Mushroom Hor Fan

Shredded Chicken and Mushroom Hor Fan

This was one of my favourite dishes back in secondary school when I was studying in Queensway (Singapore, not KL where I wouldn’t have so much freedom to buy food like this 🙂 ). I’d walk over to the hawker center across the road and buy a packet of chicken hor fan in dark sauce with plenty of green chillis and the special chilli sauce they had at the store. Then I’d bring it home and eat it comfortably in my air conditioned room. Bliss~

It’s been a while since I had it, since I don’t know where the Hor Fan uncle has moved to now. So I looked up recipes for chicken Hor Fan online and I must say there weren’t very many recipes on chicken hor fan. Mostly Ipoh Hor Fan. I did manage to find one that I adapted and used. The ingredients are pretty simple and doesn’t need a lot of work to make. I’m only lacking the special chilli sauce from Uncle’s stall =( I can’t remember what it tastes like anymore, only that it was very good.

Kuay teow noodles, chicken breast, chye sim, dried mushroom, sesame oil, light and dark soy sauce, oyster sauce and corn flour

This packet is around 500g

500g of kuay teow

Ingredients (for 1 pax)

  1. 1 Chicken breast (or half if you’re not a big eater)
  2. 250 gm fresh or packaged Kuay teow/hor fan/flat rice noodles (the thinner ones are preferable)
  3. A couple stalks of chye sim washed and chopped into two equal lengths

For the sauce

  1. 1 dried Chinese mushroom (I used Japanese mushroom since I didn’t have the Chinese type), soaked in hot water until soft and slice. Remove the stem
  2. 1 cup chicken stock
  3. 1 tsp light soy sauce
  4. 1 tsp dark soy sauce
  5. 1 tsp oyster sauce
  6. 2 tsp corn flour
  7. 1/2 tsp sesame oil
  8. Pinch of salt
  9. 1 tsp sugar

Cooking Instructions

  1. Prepare the Kuay teow according to the packet instructions. For the packet that I used, I slid the semi fresh noodles into some hot water (put some salt into the water to flavour the noodles) and let it soften a little before separating the noodles with chopsticks. Shouldn’t take more than 5 minutes, otherwise you’d have soggy mush on your hands. Drain water and arrange kuay teow in the serving plate. Just so you know, the picture below shows 500g of cooked kuay teow … you need half of this for one serving.


2. Season the chicken with salt and pepper and boil it. Once it is cooked, shred the chicken and top the kuay teow with the chicken pieces.

3. Blanche the vegetables in boiling water for about 1 minute, stems first as they take longer to cook. Don’t overcook them as you’d want to keep the vegetables crunchy.

4. Combine all the sauce ingredients, bring to a boil then simmer until the sauce thickens. Taste as you go along and adjust to your liking. The sauce should have a heavy enough taste to flavour the noodles.


Pardon the random bits of corn floating around, I had used some corn and carrot chicken broth as the base.


5. Once the sauce has thickened, pour over the chicken and noodles.


Serve with a spicy sauce and garlic oil. It was good, but one of these days I will try to create a chilli sauce to go with this dish. Perhaps something spicy, sour and sweet would be nice I think.