Cheung Fun (Steamed Rice Noodles)

Cheung fun (Cantonese steamed rice noodles) is one of my favorite breakfast dishes. You may find lots of sub-versions if you visit Guangdong province. With similar methods, people use different flour mixture and water ration to adjust the thickness, transparence and elasticity of Cheung fun.

The most secretarial part of a popular Cheung fun restaurant is the sauce. Although basically soy sauce, sugar, water and oyster sauce are used in the sauce,  restaurants usually add their preferred ingredients to create unique flavors. For example, some of the local restaurants use fried garlic and starch to create a garlicky thick sauce while others may offer a cleaner one.

Ingredients
Batter

• 1 cup rice flour , 110g
• 1/3 cup corn starch , 40g
• 50 g wheat starch
• 500 ml water
• a tiny pinch of salt
• 1 tbsp. vegetable oil

Filling

• 1/2 cup chopped shrimp , either dried shrimp or fresh shrimp
• 1/3 cup chopped green onion

Sauce

• 1/2 tbsp. oyster sauce
• 1/2 tbsp. dark soy sauce
• 2 tbsp. light soy sauce
• 2 tbsp. water
• 1 tsp. rock sugar
• 1/2 tbsp. sesame oil
• Garnishing
• Chopped spring onion
• Toasted white sesame
• Sha Cha sauce or fried shallots

Instructions

• In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.
• Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in.
• In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.
• Read more please visit : www.chinasichuanfood.com

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