13 April 2017

Chicken Chop Ipoh Hor Fun

One of my favourite Hawker Centre is Changi Village and I believe many would agree with me that there are lots of good food (besides Nasi Lemak) there. To name a few, like my HB's favourite Sambal Fish Head with Bittergourd and Fish Slice Soup (Guang Xing), Deep Fried Cempedak and Banana Fritters (Million Star), Beef Noodles (Bedok Beef Noodles), Pork Belly Satay etc etc (there are many other stalls we have yet to try).

This Chicken Chop Ipoh Hor Fun is a signature dish of two particular stalls (Amigo and Wing Kee)and we used to eat it every time we go Changi Village. The rendition by both stalls are almost similar, the chicken chop is very crispy and savoury with a tinge of sweetness, the Hor Fun has a smooth texture and the braised sauce is gooey and savoury with a tinge of sweetness as well.

Anyways, these days we hardly have a chance to eat the Chicken Chop Ipoh Hor Fun anymore because we discovered Guang Xing Fish Soup and Sambal Fish Head and we're hitting Changi V very often because of it :p

Well, to satisfy my cravings, I decided to create it at home myself.

Was offered a pack of Knorr's Hao Chi seasoning to try; it smells really fragrant and I thought it'll incorporate nicely into this dish by cutting down many tedious steps.

Chicken Chop Ipoh Hor Fun
(makes one portion)

  • 1 pc boneless chicken leg
  • Marinate: 1/3 cup fresh milk, 1 tbsp lemon juice, 1 tsp haochi seasoning, 1 tsp sugar
  • Crumb coating: 2 tbsp panko, 2 tbsp cereal, 1 tbsp crispy powder, 1/2 tsp haochi seasoning
  • 120g Ipoh Hor Fun
  • 3-4 stalks Choy sum, cut into sections
  • Braised sauce: 1/2 cup chicken soup, 2 tsp kecap manis, 1/2 tsp haochi seasoning, corn starch slurry
  1. Combine marinate ingredients and mix well. Marinate the chicken at least 4hrs or overnight.
  2. Combine ingredients of crumb coating until well-mixed. Rub the coating onto both sides of the marinated chicken.
  3. Heat up cooking oil in a frying pan and fry the chicken until cooked and both sides golden brown. Set aside.
  4. Boil a pot of water, blanch the hor fun for 30s, remove and set aside.
  5. Using same pot of water, cook the vegetable for 1-2 mins, drain and set aside.
  6. Pour the sauce ingredients into the pot, stir till well-mixed and boil. Add corn starch slurry to thicken the sauce slightly.
  7. Place hor fun and vegetable into a serving plate and pour sauce over them. 
  8. Chop the chicken into pieces and place them into serving plate.
  9. Best serve warm, with sambal chilli and pickled green chilli.

I would say my version turned out not bad at all. The braised sauce was quite yummy and tasted great with the hor fun. The chicken chop was succulent and juice probably coz I used kampung chicken and I marinated it overnight. The coating was quite crispy as well, I think I could explore further with different types of coating like cream crackers or plain flour or tapioca starch.

I guess I would be cooking this from time to time, whenever cravings hit :)

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