Hor Fun

Ever discovered a gem amongst rocks?

Okay, neither have I. Otherwise I would have been living a very different lifestyle right now.

But! I did find an easy hor fun recipe amongst the various flyers, spam and useless magazines that I receive in the mailbox. To the Failed Chef, easy = gem!

Here’s the recipe from Voices magazine:

Mdm Roziah’s Chicken Horfun (serves 2-3)

100g chye sim
300g hor fun
1 tbs black sauce
1/2 tsp sesame oil
150g chicken breast (boiled and sliced into strips)
2 tbs oyster sauce
2 cup chicken broth
Pinch of pepper
1 tbs cornflour (or cornstarch)
2 tbs vegetable oil
1 egg
4 cloves garlic, chopped finely

1. Heat wok until hot, add half the vegetable oil and the garlic. Stir fry until fragrant.
2. Add hor fun and black sauce. Stir fry for about one minute and set aside.
3. Now for the gravy.
4. Mix the cornflour with enough water to make a paste thin enough to pour. Set aside.
5. Heat wok until hot, add the rest of the vegetable oil and garlic. Stir fry until fragrant.
6. Add broth, chicken, oyster sauce, pepper and sesame oil, and stir over high heat until the mixture simmers.
7. Add chye sim and stir for about 30 seconds. Pour in corn flour to thicken the gravy as desired.
8. Break egg into the gravy, stir mixture for a few seconds till eggs breaks up, turn off flame.
9. Put the cooked horfun on a plate. Pour sauce over this and serve.

What would The Failed Chef do next time?

• Remember to boil the hor fun for 30s before doing anything with it, otherwise it is very hard just out of the fridge
• Though it tasted good and hor-fun-like, the gravy turned out dilute even though I added more cornflour. Too much broth? Time to find another hor fun gravy recipe?