Malaysian Chicken Chow Fun (Sar Ho Fun/Ho Fun) Recipe
Chicken chow fun or known as char ho fun/sar hor fun is Malaysian comfort food. It's a dish of ho fun (sar hor fun/hor fun) topped with starchy and gluey sauce and mixture of shrimp, chicken and colorful vegetables.
The sauce is made of chicken stock , oyster sauce and other Chinese seasoning, and thickened by cornstarch and or egg.
This noodle stir-fry is a "wet or moist" fried noodles. Unlike Cantonese style beef chow fun, Malaysian chicken chow fun is prepared by stir-frying broad rice noodle. Then the sauce and vegetable mixture are poured over the noodles.Chicken chow fun is best eaten hot.
Here is how to make Malaysian chicken chow fun at home. The ingredients are pretty simple and easy to find. The cooking process seem intimidating but it's not difficult at all.
Serves 2 - 4
8 oz boneless chicken breast, thinly slices
5 oz shrimp, peeled
8 oz choy sum, cut into 2-inch pieces
1 lbs fresh ho fun (broad rice noodles)
3 - 4 tbsp cooking oil
1 tbsp Chinese rice wine
1/8 tsp ground pepper
1 1/2 tsp minced garlic
1 tsp minced ginger
1 tsp Chinese rice wine
1/2 tsp light soy sauce
1/2 tsp oyster sauce
1 tsp cornstarch
1/4 tsp salt
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 cup chicken broth
1 tsp sesame oil
1 tsp cornstarch
How to Fix
- To make marinade sauce: combine marinade ingredients in a mixing bowl. Stir to combine. Add in the chicken pieces. Toss to combine. Set aside.
- To make sauce: in a small bowl combine oyster sauce, light soy sauce, chicken broth, sesame oil and cornstarch.
- Heat a wok over high heat. When hot, add 1 tbsp of cooking oil. Add the noodle in and cook undisturbed for 1 minute or until the noodles are little bit dry. Make sure you spread them evenly. Then stir-fry the noodles for 1 minute or they are little bit crusty. Transfer the noodles to a plate.
- Add 1 tbsp of oil into the wok, minced garlic, and also ginger. Stir-fry until they are fragrant. Then add chicken in. Cook for 1 minute. Pour in 1 tbsp rice wine. Continue to stir-fry for 1 minute or until light brown. Transfer chicken to a plate.
- Add 1 tbsp of oil into the wok. Add the shrimp in. Stir-fry until they are opaque. Transfer the shrimp to a plate. Set aside.
- Add 1 tbsp of oil into wok. Throw the choy sum in. Stir-fry 1 minute or until the choy sum is bright green. Return the chicken to the wok. Then add the broth mixture. Stir-fry 1 minute. Then add the shrimp. Continue to cook about 1 minute or until the shrimp and chicken are just cook through. The sauce should be not scant but little bit thick.
- Pour the chicken mixture over the noodles.
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