Shredded Chicken Mushroom Hor Fun (香菇鸡丝河粉)

{Collaboration with Redmart} 
#Freshnessrecognition #redmartcom
Poached chicken using Fresh Kee Song Organic Lacto Whole Chicken and shredded chicken breast to cook this dish! The chicken breast meat is soft and juicy which is prefect for this dish. 😊 With Redmart delivery, I do not have to worry about rushing to market to get my fresh produce 

For this dish, I poached one whole chicken and did two dishes. After chicken is cooled, I removed the chicken breast and shredded for the Hor fun. Some of the chicken stock was used to braise the mushrooms. 

For recipe on poaching chicken, please refer to the link below: 

https://miniscooking.blogspot.com/2019/03/instructions-clean-chicken-by-rubbing.html?m=1

You can buy a chicken breast from wet market and use the same method of poaching but reduce the cooking time to 8mins, off heat and cover for 10mins. Removed to cool and shred and set aside. 

Braised mushrooms recipe 

Ingredients: 

• 10-12 pieces of dried shiitake mushrooms (I used the small ones so that I don’t have to slice into smaller pieces. I Braised about 20 pieces of smaller ones.) 
• 5 cloves of shallots , sliced 
• 5 cloves of garlic, minced 
• 2 slices of ginger 
• 2 tablespoon oyster sauce
• 2 teaspoons sesame oil
• 1 tablespoon light soy sauce
• 2 teaspoons dark soy sauce
• 2 small pieces of rock sugar
• 700ml homemade chicken stock (about 2 cups), plus water from soaking mushrooms. 

Method: 

1. Rinse shiitake mushrooms with water. Pour enough water over mushrooms to cover them. Placed a small bowl on top of the mushrooms to submerge them in the water. Soak them overnight until softened. If rushing for time, use hot water. Don't discard the mushroom water!
2. Slice the softened shiitake mushrooms into thin slices or into halves. I didn’t sliced mine as I used small ones. 
3. Heat a clay pot with 2.5 tbsps of oil. Sauté ginger, shallots and garlic till fragrant. Add mushrooms and Stirfry for 8-10mins. This is to add fragrance to mushrooms and it’ll make the taste of mushrooms smoother. 
4. Combine the mushroom water, oyster sauce, sesame oil, light and dark soy sauce, and chicken stock from poaching chicken. 
5. Add to the clay pot, cover and bring to a boil. Turn the heat down and simmer for 1 hour until the mushrooms are incredibly soft and infused with all the flavours. 
6. If the water is drying up while you are simmering, top it up with more water/ chicken stock to cover the mushrooms. 

Note: 

This can be a standard recipe for braised mushrooms so you can serve the braised mushroom onto rice or tossed into your noodles. You can also top them on vegetables like kai lan or broccoli. 

Assembling the Hor fun: 

1. Once the braised mushrooms are ready, adjust the taste accordingly by adding more seasonings. As the Kway tiao is plain, I made the sauce slightly more salty as it’ll complement the Kway tiao. Prepare potato starch water to thicken the sauce by mixing 2 tbsps of potato starch to 3 tbsps of water. Add slowly to the mushrooms sauce slowly and stop once the sauce thickens. 
2. Bring a pot of water to a boil. Blanched caixin/shanghai green and set aside. Blanched thin Kway tiao for a minute and drained. Transfer to plate and add half a tablespoon of shallot oil to Kway tiao. Mixed well. 
3. Spoon mushrooms sauce on Kway tiao. Add braised mushrooms, shredded chicken and blanched vegetables. Topped with fried shallots and served hot.