Step 1

Soak the mushroom in 2 cups of hot water for at least 30 minutes (1 hour if you have the time) while preparing other things and then slice (or you may leave them whole). Save the soaking liquid

Step 2

Bring a large pot of water to a boil and blanch the vegetables for 1 minute and then refresh with cold water

Step 3

Place the chicken breast with 1 cup of chicken stock in the inner pot of Instant Pot. Close the lid and turn the steam release valve to seal. Press pressure cooker and make sure it's on high pressure. Set the time to 10 minutes and release the pressure immediately after. Wait for 5 minutes before slicing or shredding the meat

Step 4

Bring chicken stock to a boil and then put the chicken breast in and simmer for 15 minutes. Turn off the heat and let the residual heat to continue cooking the chicken. Remove and rest for 5 minutes before slicing or shredding the meat

Step 5

Strain the liquid from cooking the chicken into a large pot. Add the liquid from soaking the mushrooms. Add 1 litre of chicken stock. Bring to a boil and then add the mushrooms and seasonings and lower the heat to let the mushrooms cook for about 15 minutes. I suggest thickening the soup only when you ready to serve the kai si hor fun

Step 6

Bring a large pot of water to a boil. If you are using fresh hor fun, cook the noodles briefly, usually less than 1 minute. It basically just to heat up the noodles. If you are using dry hor fun like me, cook until the noodles are al dente. Do not rinse the noodles with water. I suggest cooking the noodles only when you are closer to serving the kai si hor fun

Step 7

When ready to serve, portion the hor fun into individual bowl or platter accompanied by few stalks of veggie, shredded chicken meat. Bring the soup back to a boil. Give the cornstarch solution a stir and pour into the soup while the other hand is stirring. Keep stirring until the soup is thickened. Generously ladle this thickened soup over the noodles along with some slices of mushrooms. Serve immediately