Wednesday, June 2, 2010

Ipoh thick rice noodles with shredded chicken雞絲 河粉

I was back in Ipoh for a short break and decided to bring some of the infamous Ipoh 'hor fun', or thick rice noodles, back so that I could whip this delight up, without MSG. And it turned out great!


For the broth:
A handful of dried shrimps, soaked for 5 minutes in hot water, then drained
About 1 kg of prawn heads
2 chicken carcass
A handful of rock sugar
A small handful of peppercorns
4 tbsp oil

For garnish:
A few stalks of Chinese chives, cut to 2" in length
Prawns, shelled (however much you want!)
Chicken breast (again, however much you want)
Fried shallots


1. Heat up wok until very hot. Do not add in oil, but instead, toss in the dried shrimps and stir gently until fragrant. Then, add in the prawn heads and continue to toss until they are dry and not watery anymore.

2. When the roe from the prawn heads ooze out, add in oil, and stir fry for another 5 minutes until they're very fragrant.

3. Add in about 2 cups of water and bring it to a boil. Reduce heat. Make sure that you scrap off the good stuff from the edge of the wok. This lends the beautiful colour to the broth.

4. In a separate pot, bring water to a boil. I filled in half the pot with water. When the water boils, add in the peppercorns, chicken carcass and the prawn heads along with the water. Also add in a handful of rock sugar.

5. Let it boil on medium heat for about 30 minutes. Then, reduce heat to low and let simmer for a few hours. The longer you let it sit, the tastier the broth will be.

6. When you're happy with the outcome of the broth, season with salt. Then, scoop out all the prawn heads and chicken carcass from the pot.

7. Boil the chicken breasts in the pot. Increase heat to medium-high and let simmer for about 30 minutes, or until the chicken breasts are about 10% overcooked. Then, take out the chicken breasts and let cool. Boil the prawns in the broth until just done, and dish it out.

8. When the chicken breasts are cooled, shred them finely with your fingers. Set aside.

9. Bring a pot of water to boil. Blanch the rice noodles until just done. Drain water away, and set it in a bowl.

10. Garnish with Chinese chives, prawns and shredded chicken meat. Pour the broth over them, and for the finishing touch, garnish with fried shallots.

3 chop sueys:

maggie said...

wow!! i have to say, this is awesome!! i will not visit your blog anymore in the morning cause i am starving now!!!!
you must invite us over to eat ok..:)

ICook4Fun said...

I am so cooking this. First I have go get all the ingrdients first. Thanks for sharing the recipe Kiersten.

Kiersten said...

maggie: Hehe sorry for making you hungry. I'll definitely cook for you guys one day. :)

gert: No problem, Gert. I'm sure yours will turn out beautiful. :)

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