Rice Noodle With Chicken And Prawn Broth

This dish is commonly known as Ipoh Sar Hor Fun or Kway Teow Soup in Malaysia. The flat noodles from Ipoh boasts to be the best in Malaysia because of its silky-smooth texture. I have to concur on that score. Anyway, I have tweaked the recipe a little bit by frying the prawns on high heat with 3 Tbsp of Peanut Oil until the prawns is cooked. After that, I shelled the prawns and placed all the shells and heads into the chicken stock. The end result was fantastic! The broth had an added nice taste from the fried prawns' shells. Gee, it reminded me of Prawn Bisque! :-)


Recipe adapted from Debbie Teoh

Rice Noodle With Chicken And Prawn Broth
(Printable Recipe)

Ingredients

2 Chicken Carcasses, chopped into pieces
3 Litres Water
1 tsp White Peppercorns, washed and lightly crushed
2 tsp Sea Salt, or to taste
5 g Rock Sugar, or to taste

500 g Prawns, shelled and prawn shells fried in 2 Tbsp oil to make prawn oil
300 g Chicken Fillet
600 g Rice Noodles (hor fun), scalded in hot water, rinsed in cold water and drained
2 Cups Bean Sprouts
50 g Chives, washed and cut into 3 cm lengths
1/2 Cup Chopped Scallions
Sliced Red Chilies With Soy Sauce (as dipping sauce)

Method

Scald the chicken carcasses with hot water to clean. Place the chicken carcasses, water and peppercorns in a large pot and bring to a boil. Lower the heat and simmer for 40 - 60 minutes. Season to taste with salt and rock sugar. Strain the stock into a clean pot and discard the carcasses. Use the stock to cook prawns and chicken meat.

Place a portion of cooked noodles, bean sprouts and chives in a bowl. Ladle hot stock over and garnish with prawns and chicken meat. Top with scallion and drizzle prawn oil over before serving with some cut chilies in light soy sauce on the side.