Mei Fun | 米粉

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At the heart of Cantonese cuisine lies Mei Fun (or Mai Fun), a dish that exemplifies the culinary finesse of Hong Kong's chefs, marrying the art of stir-frying with the delicate balance of flavors for which the region is renowned. This versatile dish, traditionally featuring rice vermicelli as its base, invites a symphony of ingredients to partake in its flavorful dance.

While chicken breast lends itself beautifully to the dish, offering a lean and tender option, sliced pork emerges as a classic alternative, rich in flavor and tradition. The inclusion of pork in Mei Fun pays homage to its roots, reflecting the dish's adaptability and the rich tapestry of culinary practices that have shaped Cantonese cooking.

However, mindful of personal dietary preferences and the diverse palates of modern diners, this recipe embraces chicken, showcasing the dish's ability to evolve while still capturing the essence of its origin.

This rendition of Mei Fun is more than a recipe; it's a tribute to enduring friendships and the memories that linger like the comforting aroma of a well-loved meal. Inspired by a friend whose adventurous spirit and zest for life continue to influence every stir and simmer, this dish stands as a reminder of the joy found in shared experiences and the stories that unfold around the dining table.

Each ingredient, from the marinated chicken (or pork, for those who prefer) to the vibrant vegetables and the soft threads of vermicelli, contributes its unique note to the melody of flavors that defines Mei Fun. In preparing this dish, we engage in an act of creation that honors tradition, celebrates individuality, and fosters connections across cultures and cuisines.

As you embark on the journey of preparing this Mei Fun, consider it an invitation to explore the rich heritage of Cantonese cuisine, while also making the recipe uniquely yours. Whether you choose chicken for its lightness or pork for its depth of flavor, the essence of Mei Fun lies in the harmony of its components and the love with which it is prepared.

This dish, a bridge between past and present, invites us to gather, to cook, and to share, weaving new memories into the fabric of our lives as we pay homage to those who have inspired us along the way.

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Ingredients:

(Serve 2)

• Vermicelli, 150g

• Chicken Breast Skinless Boneless, 1

• Sea Salt, Pinch

• White Pepper, Pinch

• Mushroom Powder, Pinch

• Garlic Powder, Pinch

• Water, 60g

• Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing

• Eggs Lightly Beaten, 2

• Cornstarch, 2 TBSP

• Sesame Oil, 1 TBSP + More For Cooking

• Red Onion Finely Sliced, 1

• Carrot Finely Diced, 1

• Cabbage Finely Sliced, 1/4

• Garlic Finely Minced, 3 Cloves

• Leek Finely Sliced, 1

• Bean Sprouts, A Handful

• Reserved Bamboo Shoots, 1 TBSP

• ShaoXing / HuaTiao Wine, 1 TBSP

• Fish Sauce, 1 TBSP

• Oyster Sauce, 1 TBSP

• Toasted Sesame Oil, 1 TBSP

• Scallions Coarsely Sliced, A Handful

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Equipment:

• Non Stick Skillet / Pan

• Large Skillet / Pan

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Directions:

1. Prepare the ingredients.

2. Soak vermicelli noodles in water. Set aside.

3. Slice chicken breast thinly (about 1/8") across the grain and on a diagonal.

4. Place chicken in a bowl and season with salt, pepper, mushroom powder, garlic powder, and water.

5. Mix well and let sit for 15 minutes.

6. Make the egg ribbons.

7. Heat a bit of oil in a nonstick skillet over medium heat.

8. Pour in beaten eggs and swirl to coat the pan.

9. Once the edges set, gently roll the egg with a spatula.

10. Transfer to a board and slice into strips. Set aside.

11. Cook the chicken.

12. Add cornstarch and 1 TBSP sesame oil to the marinated chicken.

13. Mix until there are no white streaks.

14. In a large skillet, heat 2 TBSP sesame oil over medium heat.

15. Add the chicken and stir-fry until fully cooked.

16. Remove from skillet and set aside.

17. Stir-fry the vegetables.

18. In the same skillet, add 1 TBSP sesame oil.

19. Stir-fry onion, carrot, and cabbage with a bit of salt and pepper until the onion is soft.

20. Add garlic and leek. Stir until fragrant.

21. Combine everything.

22. Add soaked vermicelli to the pan, followed by the cooked chicken.

23. Toss in bean sprouts and bamboo shoots.

24. Add soy sauce, oyster sauce, a splash of stock (or water), and a pinch of sugar.

25. Stir well until everything is combined and heated through.

26. Finish and serve.

27. Taste and adjust seasoning with more salt or pepper if needed.

28. Plate the noodles and top with the sliced omelette.

29. Serve immediately.

Chickenlicious...

Succulent...

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Recipe Video: