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.