Wondernonie’s Kai See Ipoh Hor Fun

Ingredients

500 g chicken thighs400 g thin kway teow noodles (fresh or dried)2 tbsp oil (divided)2 cups fresh button (or 1 cup rehydrated dried shiitake) mushrooms4 cups greens of choice (I used spinach)7 cups water1/4 tsp salt (to taste)1/4 tsp ground white pepper (to taste)

Soup

1 large onion4 cloves garlic1 inch ginger1 chicken bouillon cube2 tbsp oyster sauce4 tbsp dark soy sauce1/2 tsp salt (to taste)1/2 tsp ground white pepper (to taste)1 tsp sesame oil3 tbsp cornstarch (plus 3 tbsp water to make a slurry)

Garnish

sambal (or sliced red chillies)chopped scallions

Steps

In a pot, combine chicken with water, bring to a boil, lower heat & simmer for 30 mins, remove chicken & let it rest for 5 mins before shredding the meat.Add onion, garlic & ginger in a blender, process till smooth & set aside.In another pot, heat 1 tbsp oil on medium high & add mushrooms.Cook for 5 mins, add salt & pepper, sauté for another 5 mins until mushrooms are cooked through, transfer to a plate & set aside.Into the same pot, add 1 tbsp oil, blended aromatics, fry till fragrant, add chicken stock (from boiling chicken thighs) & the rest of the soup ingredients (except sesame oil & cornstarch slurry)Bring soup to a boil, add cornstarch slurry & sesame oil (stirring continuously), adjust seasoning & keep warm.Bring a pot of water to a boil, blanch greens, remove & cook noodles till soft.To assemble the dish, divide noodles into 4 serving bowls.Arrange blanched greens, shredded chicken meat & sauteed mushrooms.Ladle enough soup into the bowls, top with chopped scallions & sambal of choice (or chopped red chillies) & serve immediately.