This thick rice noodle dish is my mom's all time favourite, there is a restaurant near my house, and they made the best Wat Tan Hor that I have ever tried....
It could be mixed with Fried vermicelli as "Yun Yong" literally means Mandarin duck, this creature always moves around as couple... Anyways, just a very chinese way to indicate its a combination of two... :)
Kueh Teow/Hor Fun 350 gms
Chicken 80-100 gms (Slice)
Middle Shrimp 6-7只 （Shelled and clean, leave the tail on）
Fish Balls 5-6 halved
Fish cake 5-6 slices （optional）
A bunch of Choy Sum (Sawi/Chinese Mustard)
1 egg lightly beaten
Garlic 2 cloves
Corn Starch (mixed with 3 tbsps of water)
Soy Sauce 2 tbsp
Dark Soy Sauce 1 tsp
Chicken Stock or any stock 1 cup
A pinch of Pepper powder
Salt to taste
Prepared all the ingredients, and microwave the packed Hor Fun/Kueh Teow for about a minute to soften the texture, if it is fresh, this step is to be avoided.
Seperate the Hor Fun/Kueh Teow as much as possible, this is crucial for easier stir later.
Clean the shrimp and marinate the sliced chicken with little pepper powder and salt.
In a cast iron pan/wok, stir fry the Hor Fun/Kueh Teow with a teaspoon of oil, with Dark Soy Sauce and Soy Sauce. When it is done, scoop it out and leave it aside.
Now in the same pan，add in minced garlic and chicken, stir till the chicken pieces changes colour, add the chicken stock to boil, use more stock if you prefer more sauce on your Wat Tan Hor.
When it is boiling, add the shrimp and fish ball, cook for about 2 minutes before adding the vegetable, cook for another minute after adding the veges.
While it is boiling, stir the soup in circular motion, and slowly add in the corn starch, and once the soup thicken, stir in the lightly beaten egg.
Now the egg will form very beautiful egg drop shapes...
Just pour the soup on top of the cooked Hor Fun, add few drops of sesame oil.
Chop some garlic and chili padi/Green chili for dipping.
Its tasty, and its simple!
中文版，For Chinese，click --》Wat Dan Hor