Receta Ipoh Hor Fun/Rice Noodle Soup With Chicken And Prawn
Ipoh Hor Fun/Rice Noodle Soup With Chicken And Prawn
Ingredients
- 5 (About 1.3 kg) Chicken Carcasses, blanched
- 15 Cups of Water
- 1 Medium Yellow Onion, quartered
- 1 Tbsp White Peppercorns, lightly crushed
- 1 Piece Rock Sugar
- Sea Salt, to taste
- 500 g Medium Size Prawns (w/Head), cooked and shelled
- 3 Tbsp Peanut Oil
- 400 g Chicken Fillet, blanched
- 800 g Fresh Rice Noodles (hor fun), scalded in hot water and drained
- 1 Bag Bean Sprouts, quick blanched
- 60 g Chives, washed and cut into 3 cm lengths
- 4 Scallions, chopped
- 8 Bird's Eye Chilies, chopped
- 3 to 4 Tbsp Soy Sauce
- Fried Shallots, optional
Method
For the soup base: Heat a stockpot with 3 Tbsp of oil, and stir-fry the prawns head and shells on high heat. Once the prawn head and shells are fragrant, add the chicken carcasses, water, onion, white peppercorns, and rock sugar. Add the water and bring it to a boil. Lower the heat and simmer for 2 hours.
Strain the soup base into a clean pot. Bring it to a boil and cook the chicken meat. Remove the chicken with a ladle. When cool, shred or chop the chicken. Season the soup stock with sea salt and sugar, if necessary.
To serve: Place a portion of rice noodles, bean sprouts, chicken, prawns, and chives. Ladle the hot stock and sprinkle scallions, and some deep fried shallots, if desire. Serve some chilies in light soy sauce on the side.