Shredded Chicken Rice Noodles

Shredded Chicken Rice Noodles, a healthy and wholesome one dish meal that is quick and easy to make.

Shredded Chicken Rice Noodles, more commonly known to Singaporeans as Shredded Chicken Hor Fun, is like a previous recipe I had shared before (Fried Rice Noodles with Egg Drop Sauce). This fuss-free recipe does not require any frying at all. All ingredients are boiled and blanched instead, making it a healthy well-balanced meal. It is so wholesome and satisfying. A perfect weeknight dinner option, especially since school has started or will be starting soon for most families.

Shredded Chicken Rice Noodles
by Miss Crumbs A Lot, adapted from The MeatMen Sg

Recipe
Ingredients
12 oz Rice Noodles
12 oz Chicken Breast
5 Stalks Choy Sum (Chinese Flowering Cabbage) or Spinach
1/4 cup Beansprouts
5 Dried Chinese Mushrooms
4 1/4 cup Chicken Stock
1 tbsp Light Soy Sauce
1/2 tbsp Dark Soy Sauce
3 tbsp Oyster Sauce
1 1/2 tsp Sesame Oil
1/3 oz Rock Sugar
2 tbsp Cornflour
3 tbsp water

Cooking Method
1. Rehydrate dried Chinese mushrooms by placing them in hot water, covered, until they are soft. Remove stems, slice them and set aside. Strain the liquid and set aside 1/4 cup of it for later use.
2. Bring 4 1/4 cups of chicken stock to a boil. Place chicken breast in boiling stock for 10 minutes. Turn of the heat after 10 minutes and allow chicken breast to cook in the residual heat. 
3. Remove chicken breast. Once cooled, shred it or cut them into long strips. Set aside.
4. Place 1/4 cup of the mushroom soaked water and sliced mushrooms into the pot of chicken stock. Season with 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 3 tbsp oyster sauce, 1 1/2 tsp sesame oil and 1/3 oz rock sugar. Bring it to a boil.
5. Mix 2 tbsp of cornflour with 3 tbsp of water. Pour mixture into chicken stock pot and simmer until the broth thickens.
6. Bring a separate pot of water to a boil. Use it to blanch the rice noodles and beansprouts. Drain and place onto serving dish.
7. Blanch choy sum and place on top of rice noodles in serving dish.
8. Pour sauce and mushrooms over and top with shredded chicken.

Serves 2