I made a Vietnamese Beef Pho one evening and a roast chicken the next and found myself with some leftover chicken breast, beef stock and flat rice noodles. Images of Gai See Hor Fun 鸡丝河粉 started to flash before me so that was what I made myself for lunch.
I grew up more or less with 2 versions of this dish : flat rice noodles in clear soup and flat rice noodles in dark gravy. And have somehow always preferred the latter. So it was the dark gravy version that I will blog about. We usually use the thinner flat rice noodles to make this dish, but I had to make-do with whatever I could find here, of course. So fresh medium-broad rice noodles'll have to do.
Flat Rice Noodles and Shredded Chicken Meat in Dark Gravy (serves 1) :
a piece of fresh ginger
2 garlic cloves
1 tbsp sesame oil
200ml meat stock
2 tsp light soy sauce
2 tsp dark soy sauce
1/2 tsp fish sauce
2 tsp small rock sugar
salt and pepper to taste
2 tsp cornstarch dissolved in 1-2 tsp water
flat rice noodles (cooked and drained)
chicken meat (cooked and shredded)
bean sprouts (blanched)
Pound the ginger and garlic into a rough paste. Fry the paste in the sesame oil in a small sauce pan till it turns fragrant.
Pour in the stock. Followed by the sauces and rock sugar. Stir to mix well. Taste to adjust the seasoning, adding salt or sugar if necessary.
Prepare the serving plate. Fill it with the cooked and drained flat rice noodles. Top with the blanched bean sprouts and spinach.
Dip the chicken meat for a minute in the gravy still cooking on the stove. Remove, shred and garnish the noodles with.
Stir the cornstarch into the gravy to thicken it. Remove from the heat and pass the gravy through a sieve.
Pour the gravy over the noodles. Add chilli and fried shallots if desired.