Braised Mushroom Chicken Hor Fun 鸡丝冬菇河粉

4人份
Ingredients 用料

Braise Mushroom

20 pieces	Dried Shitake Mushroom 冬菇
1 stick	Cinnamon 桂皮
3 cloves	Star Anise 八角
1 tablespoon	Oil 油
16 cloves	Garlic 蒜头
6 tablespoon	Soy Sauce 酱清
3 tablespoon	Dark Soy Sauce 酱油
31 tablespoon	Honey 蜂蜜
3 cups	Water 清水
3 slices	Ginger (de-skinned, slice) 老姜片

Other ingredients

200g	Chicken Fillet 鸡胸肉
1 packet	Cai Xin 菜心
1 tablespoon	Corn Starch 芡粉
1 packet (for 4 pax)	Horfun he'fen

Method 做法

1. Soaked dried shitake mushroom in hot water for 5 minutes, or until soft. Drain away water. Cut away the hard stems.
2. Cut garlic and ginger. Wash cinnamon sticks and star anise.
3. Add a tablespoon of oil, heat up. Fry garlic and ginger. Add cinnamon and star anise. Add mushrooms last. Fry till fragrant.
4. Add honey, light soya sauce, dark soya sauce and water. Bring to boil. Lower heat and simmer for 2 hours. Set aside.

5. Steam chicken fillet for 5minutes till cook. Shred chicken to slices. Set aside.
6. Boil a pot of hot water. Add 1 tablespoon of oil and half teaspoon of salt. Wash and cut Cai Xin (Vegetable). Boil the vegetable until soft. Drain water, set aside.
7. Mix corn starch with 4 tablespoons of water. Pour shitake mushroom sauce into a pot, heat up. When the sauce is boiling, turn down fire. Slowly stir corn starch mixture into mushroom sauce in low hit. Stir well until sauce thickens.
8. In a pot of boiling water, add horfun. Boil horfun for 1 minute (or until soft). Drain horfun, run under room temperature water, drain.
9. Arrange horfun in a plate, add vegetable, shredded chicken and mushroom. Pour sauce over horfun. Serve.

Comments

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