Ipoh Hor Fun Noddle

Ingredients:
1 breast/thigh chicken
500g Ipoh Hor Fun noodle
6-8 medium dried mushroom ~ soak
10-12 unshelled fresh prawn
150g Cai Xin

Season Gravy
4 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tbsp chinese wine rice (optional)
650ml chicken stock
5cm ginger ~ lightly crush
5 whole garlic
4 shallots ~ finely chopped
2 tbsp oil
2-3 tbsp cornflour
100ml (mushroom braising liquid)

Directions:

1. In a small pot, add water bring to boil & put chicken in.  Add the crushed ginger & garlic; cover & boil for 20 mins over medium heat.  Turn off the heat & allow the chicken to steep for 15-20 mins.  Remove the chicken from the pot & set aside to cool & tear to thin shreds.
2. Take 650ml of chicken stock & mushroom liquid bring to boil; put mushroom & simmer for 30 mins or until tender.  Set aside.
3. Then add the prawns & once turn orange, remove from the pot & set aside.
4. Place Cai xin in metal sieve & submerge in boiling stock for a min.  Remove & set aside.
5. Gradually stir in the oyster sauce & light soy sauce.  Taste & adjust according to your own preference.
6. Add the dark soy sauce to give the sauce a darker color & add the sesame oil & Chinese rice wine.
7. In a bowl, mix the corn flour with water & gradually add this cornstarch liquid into the pot, stir continuously.  This thickens the stock into a gravy.  Turn off the heat & keep the pot covered.  Bring the gravy to a simmering boil when ready to serve.
8. Heat work with oil & add shallots, cook until soft, aromatic & sight of browning; add hor fun & 1 tbsp soy sauce & dark soy sauce.  Stir fry at high heat until the color is even, drizzling a bit oil if the noodles are too dry.
9. Divide & portion fried hor fun on serving plates, pour the hot gravy over the noodle.  Top each serving with shredded chicken, mushrooms, prawns & cai xin.  Serve with pickled green chili.