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.
Ingredients:
(Serve 2)
Vermicelli, 150g
Chicken Breast Skinless Boneless, 1
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Garlic Powder, Pinch
Water, 60g
Grapeseed / 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
Equipment:
Non Stick Skillet / Pan
Large Skillet / Pan
Directions:
Soak vermicelli in water and set aside until ready to use.
Slice chicken breast, across the grain and diagonally to a thickness of about 1/8".
Transfer the chicken to a mixing bowl.
Add salt, pepper, mushroom, garlic powder and water.
Mix to combine well and set aside for 15 mins.
In the meantime, grease a non stick skillet with some oil over medium heat.
Add in the beaten eggs.
Immediately swirl to coat the skillet.
Once the sides start to cook, roll the egg with a silicon spatula. Do not worry, it doesn't have to be perfect.
Transfer to a cutting board and coarsely slice. Set it aside until ready to use.
Add the cornstarch and 1 TBSP of sesame oil to the chicken.
Mix to combine well until there are no visible traces of cornstarch.
In a large skillet over medium heat, add 2 TBSP of sesame oil.
Once the oil is heated up, add in the chicken mixture.
Saute until cooked thru'.
Transfer to a plate and set aside until ready to use.
In the same skillet over medium heat, add 1 TBSP of sesame oil.
Add in onion, carrot and cabbage.
Season with salt and pepper.
Saute until the onion is translucent.
Add in garlic and leek.
Saute until aromatic.
Add in the soaked vermicelli.
Followed by the chicken and all its juices.
Saute until well combined.
Add in sprouts and bamboo shoots.
Saute to combine well.
Add in the rest of the ingredients.
Give it a final toss to combine well.
Taste and adjust for seasonings with salt and pepper.
Transfer onto serving plates and top with the sliced omelette.
Serve immediately.
Chickenlicious...
Succulent...