Classic Wat Tan Hor
Hidangan tradisional · Malaysian Chinese
A beloved Malaysian Chinese noodle dish featuring wide rice noodles stir-fried with prawns, chicken, and vegetables in a rich, savory egg-thickened gravy.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Wide rice noodles (hor fun)500g
- Chicken breast200g
- Prawns150g
- Eggs3
- Bok choy200g
- Garlic3 cloves
- Ginger1 inch piece
- Chicken broth400ml
- Cornstarch2 tbsp
- Soy sauce1 tbsp
- Sesame oil1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
Langkah
- 1
Slice chicken thinly and marinate with 1 tsp soy sauce and a pinch of pepper. Peel and devein prawns.
- 2
Wash and chop bok choy into bite-sized pieces. Mince garlic and ginger.
- 3
Whisk eggs lightly. In a separate bowl, mix cornstarch with 4 tbsp water to form a slurry.
- 4
Heat 1 tbsp vegetable oil in a wok over high heat. Add rice noodles and stir-fry briefly until slightly charred. Remove from wok and set aside.
- 5
Add 2 tbsp vegetable oil to the wok. Stir-fry garlic and ginger until fragrant. Add chicken and cook until almost done. Add prawns and cook until pink.
- 6
Add bok choy and stir-fry for 1 minute. Pour in chicken broth, soy sauce, and bring to a boil.
- 7
Gradually stir in the cornstarch slurry until the gravy thickens. Season with salt and pepper.
- 8
Pour the thickened gravy over the cooked noodles in the wok. Stir gently to coat. Drizzle with sesame oil.
- 9
Slowly pour the lightly beaten eggs into the gravy while stirring continuously to create ribbons of egg. Cook for another minute until the egg is just set.
- 10
Serve immediately in bowls.
