Ipoh Kai See Hor Fun (Flat Noodles with Shredded Chicken)

Ipoh Kai See Hor Fun (Flat Noodles with Shredded Chicken)

Ingredients:

1kg hor fun (flat noodles)

2.5 liter water

1 no free range chicken (cleaned)

500g prawns (shelled and deveined, reserved the prawn heads & shells)

¼ cup soy bean

1 tbsp cooking oil

200g bean sprouts (cleaned)

50g kuchai (sectioned)

Seasonings:

2 tbsp rock sugar

1 tbsp salt

Garnishing:

¼ cup fried shallot

Preparation Instructions:

  1. Heat up a skillet with 1 tbsp of cooking oil. Saute the prawn heads and shells until fragrant. Remove and set aside.
  2. Add 2.5 liter of water into a pot. Bring to a boil.
  3. Add in chicken, prawn heads and shells and soy bean. Bring to a boil. Turn heat to low and continue to simmer for 1 hour.
  4. Remove the chicken and leave to cool a bit before debone and shred into pieces.
  5. Discard the prawn heads and shells and soy bean.
  6. Bring some water to a boil. Quick blanch the bean sprouts and kuchai separately. Remove, drained and set aside.
  7. Quick blanch the hor fun, remove and divide into individual serving bowls.
  8. Bring the soup into a boil. Season with rock sugar and salt.
  9. Add in prawns, cook for 1 minute.
  10. Ladle piping hot soup into individual serving bowls. Top with bean sprouts, prawns, shredded chicken, kuchai and fried shallots.
  11. Serve immediately.

 

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