White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!

White Bihoon/Rice vermicelli  ~    白米粉
Ingredients

• 100 gm bihoon (for 2 servings)
• 2 eggs beaten
• 100 gm prawns
• 100 gm chicken leg, deboned and sliced
• 6 cups or more chicken stock
• 1 tsp chicken granules
• 1.1/2 tsp cornstarch + water to thicken
• Vegetable of your choice
• Salt, pepper and sugar to season the chicken and prawns
• Calamansi, sliced (optional)
• Salt to taste

Method

1. Season the prawns and chicken with some salt, pepper and a bit of sugar.
2. In a wok, heat up some oil and scramble the beaten eggs, dish out and set aside.
3. Pour the chicken stock into the wok and the chicken granules.
4. Rinse the bihoon and add them to the stock.  Add in the chicken meat.  On low heat let the chicken cook till tender and the bihoon soft and infused with the chicken stock.
5. Add in the vegetables followed by the prawns, toss in the scrambled eggs.
6. Add in the cornstarch thickening, fine tune to taste. 
7. Dish out and serve immediately with a squeeze of lime and chilli padi or sambal, if available.