One of the must-eat dishes when you visit Ipoh is kai see hor fun 鸡丝河粉 (translated to shredded chicken flat rice noodle soup). Since we are still unable to travel to Ipoh, I made it at home for the family to enjoy.
I will usually reserve all my peeled prawn shells and heads to make the flavorful prawn stock required for this dish. Simply saute the prawn shells/heads for a few minutes, then simmer over low heat for 1 1/2 to 2 hours, until it is packed full of flavour and a beautiful orange hue like in the picture!
Other ingredients found in Ipoh kai see hor fun include kai see (shredded chicken), prawns, chives and hor fun (flat rice noodles). Commonly, people would also order a plate of blanched Ipoh beansprouts to go with the noodles. You can actually get Ipoh hor fun (koay teow soup) noodles and beansprouts from Jaya Grocer website. The kids love this a lot, one of their Top 10 noodle dishes at home.
Ipoh Kai See Hor Fun 鸡丝河粉
Recipe by Baby SumoPreparation time: 30 minutes
Cooking time: 2 hours
Serves 4
1.8l water
12 prawns (about 500g), peeled and shells/ heads reserved
1 tbsp cooking oil
300g chicken breast
500g Ipoh hor fun (koay teow soup)
A small bunch of chives (kuchai)
Salt, to taste
1/2 tsp chicken stock granules (optional)
For the beansprouts
150 g beansprouts
2 tbsp chicken stock
1/2 tbsp light soy sauce
1/2 tsp sesame oil
A dash of white pepper
1. Heat oil in wok over medium high heat. Add reserved prawn shells and heads and saute for 3-4 minutes, then add 1.2l water. Bring to the boil. Once boiling, simmer for 1.5 hours on low heat.
2. Bring 600ml water to the boil. Add the chicken breast and poach for 10 minutes. Turn off heat and leave chicken in for a further 15 minutes. Remove and set aside to cool. Once cool, shred the chicken breast. Pour the chicken stock into the prawn stock (reserve 2 tbsp for the beansprouts).
3. Cook prawns in prawn stock for 3-5 minutes, depending on size. Remove and set aside.
4. In a separate pot of lightly salted boiling water, cook the hor fun for 1-2 minutes. Drain and divide into bowls. Lightly blanch the chives for 15-20 seconds and set aside.
5. Strain out prawn shells and heads from the stock. Season the prawn stock with salt and chicken stock granules (if using).
6. Top each bowl of hor fun with shredded chicken, prawns, and chives, then ladle over hot prawn stock.
7. Lightly blanch the beansprouts for 20- 30 seconds and plate. Mix chicken stock,light soy sauce, sesame oil and white pepper in a bowl and pour over the beansprouts. Serve on the side with the hor fun.
*Note: We always make this dish when we have lots of prawn shells stocked up, the more you use, the more flavorful your broth will be.
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