Ingredients
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1.5 litre Chicken Stock
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2 cups Prawn Heads
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2 Tbsp Oil
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10 g Rock Sugar
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1/2 tsp or To taste Chicken Stock Powder (Optional)
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2 Portion Flat Rice Noodle (Kway Teow)
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8 pcs Prawn Meat
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100g Chicken Meat
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a bunch Chives; chopped 5cm long
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Spoonful Crispy Shallots
Directions
Other than the famous Ipoh Bean Sprout Chicken Rice and their White Coffee, Ipoh makes good noodles too. One of them is this Ipoh Kai See Hor Fun 鸡丝河粉. Sweet and savoury soup from boiling chicken and prawn heads. Served with smooth kway teow noodles, shredded chicken, prawns, chives, and the signature bright orange prawn oil.
Steps
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1
Done
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Make SoupIn a saucepan, heat 2 tbsp of oil over medium heat. When it is hot, add add the prawn head. Cook till oil turns bright orange. Tamales in the prawn heads is what makes the oil orange. Reserve oil in a bowl. Place prawn heads and rock sugar into a pot together with chicken stock. Bring it to a boil then simmer for 30 mins. It is best to use homemade stock instead of carton stock. Taste soup. Adjust with more rock sugar, chicken stock powder or salt to taste. Sieve soup and set aside. |
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2
Done
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Prepare Noodles and ToppingsBring soup to a boil over medium high heat. Put in prawn meat. Cook for 1 min (depend on the size of prawn). Take prawn out and slice thinly like how hawkers do or serve whole. Set aside. In the same boiling soup, put in chicken. Cook it through and take out. Shred the meat simply by using hands. Place another pot of water to boil over high heat. When it is boiling, place a portion of fresh flat rice noodles (kway teow). Blanch it for about 30 secs. |
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3
Done
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ServePlace noodles into a serving bowl. Top with shredded chicken meat, prawns, and chopped chives. Pour hot soup into bowl. Garnish with reserved prawn oil, and crispy shallots. Serve hot! Additionally serve with some chopped cili padi with soy sauce. |
