Shredded Chicken With Rice Noodles 雞絲河粉 "Malaysian Monday 1"

Growing up in Cameron Highlands there was no such thing as our very own special dish to boast about. Apart from the freshest temperate vegetables and fruits, we very much followed the food trend of Ipoh which is the nearest major town. This was a favourite breakfast dish of mine; being not too far from Ipoh we got the best rice noodles (河粉 pronounced he fen in Mandarin or hor fun in Cantonese)and bean sprouts in Malaysia (some would say in the world). With some rice noodles and chicken in my hands the possibilities are endless but I decided I would share this wonderful but relatively unknown dish with you. This will be my first time joining my fellow blogger friend Shaz from "Test With A Skewer" on her weekly Malaysian Mondays. Start cooking and eating some Malaysian food and  join in too, we will announce something exciting next week.
P.S Click HERE for Ipoh Hor Fun - rice noodle soup with prawns and chicken.

serves 4 generously

you'll need;

2 free range chicken breasts of half a chicken

1 kg of fresh thin rice noodles, blanched just before serving

1 bunch of bokchoy, cleaned and quartered lengthwise and blanched just before serving

bean sprouts (optional)

spring onion, chopped

crispy shallots 

sesame oil

light soy

cut chili or pickled green chili in soy to serve

Cantonese style chili oil to serve

for the sauce;

2tbs of cooking oil

3 tbs rock sugar

12 tbs light soy

3 tbs dark soy

1 tbs sesame oil

pepper to taste

salt to taste

1.5 L stock

5 cm knob of ginger, sliced

1 spring onion (white part only)

3 garlic cloves

corn flour solution

Prepare the ingredients.

Heat 2 tbs of oil and add in the rock sugar til it turns brown then pour in the sauce ingredients except the aromatics.

Bring it to a boil then add chicken and aromatics. When the stock returns to a simmer remove pot from heat, cover and let the chicken steep in the stock for 20 minutes.

Remove chicken from the pot after 20 minutes, shred chicken when they are cool enough to handle. Thicken sauce with corn solution.

Pour some sauce over blanched noodles, add bokchoy, shredded chicken and toppings. Serve with your preferred condiments. Mix well and enjoy!