As Kylie Kwong would say, this is my version of chicken hor fun, inspired by the dry fried beef hor fun I had in HK. This was a mix between the horfun and char kway teow, and included chicken (der), bean sprouts, onion, spring onion, garlic and chives.I got quite a bit of wok hei but I need to get the seasonings right. Whilst I did use soy sauce, it wasn't salty enough. With pickled chillies though, this went down rather well.
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