Thursday, 30 May 2013

Ipoh Hor Fun 鸡丝河粉

I have been abstaining from chicken for nearly a month due to a bad cough.   Been to so many doctors and finally it turned out that I wasn't hit by the flu bug but rather due to my asthma.

What a relief to know.  Now at least I can sleep peacefully throughout the night.

I saw some kway teow in the market that usually 鸡丝河粉 will use and since now I can eat chicken, I can’t help to replicate this at home.

Yea.  A happy tummy.

What you need: 

Hor Fun (rice noodle) 
chicken breast or thigh (steamed and shred) 
3/4 litre of chicken stock 
2 tbsp light soya sauce 
2 tbsp dark soya sauce 
1 tbsp fish sauce pepper 
4 tbsp potato starch 
6 dried mushroom (soak till soften and sliced)
Your favourite vegetable 
Oyster sauce (optional)

Sauce (Method): 

Steam your chicken. Keep the juice from the chicken.   Shred chicken and set aside.

Pan fried your sliced mushroom till soften, add in chicken broth, fish sauce, soya sauce and the juice from the steaming and bring to a boil.  Simmer for 10 – 15 mins.

Season to taste with salt and pepper or a tsp of oyster sauce.

Depending on how dark you prefer, add your dark soya sauce accordingly. 

After getting the taste right, mix the potato starch with water and slowly pour into your sauce, stirring constantly. 

The sauce will thickens. I didn't like mine to be so starchy, so tune accordingly. 

Cook your noodle, add the shredded chicken, mushroom, vegetable and then pour the sauce over it. 

Serve with a dash of sambal chilli if you prefer it hot. 



  1. My son is having a cough now, so no chicken for him! Your Ipoh hor fun looks yum! I love having it with slices of chili padi and see yau!

    1. Oh dear, must refrained from chicken according to TCM. These days, no Indo helper to prepare sambal. hahaha

  2. Feel like going to Ipoh after seeing this...

    1. me too. I realised that my pic is really horribly taken.


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