Shredded Chicken Hor Fun aka Kai See Hor Fun (Ipoh)

Ingredient

2 packets Hor Fun

Chives ~ cut lengthwise

300g Tiger prawns

Ingredient (A) - Broth

1 pcs kampung old chicken ~ remove skin, fat and wash

2-3 chicken bone ~ remove fat and wish

700g beef marrow bone

6-liter water

Ingredient (B) - Hor Fun Broth

300g prawns head & shell

1 cup cooking oil

1 pcs sugarcane stick ~ cut quarter length

30g rock sugar

1 tsp salt

Seasoning per bowl

1 tbsp soy sauce

1 tsp shallot oil

1 tsp prawn oil

1 tsp fried shallot

1 tsp chopped spring onion

Directions/Instructions:

1. Cook all ingredients (A) with high heat for 15 mins then switch to low heat and cook for 2 hours or more till the broth turns milky.
2. Heat the wok with cooking oil, add in prawn head and shell.  Fry it on medium heat until it turns golden brown.  Off the heat, drain the prawn oil, and set aside.
3. Insert the fried prawn head and shell into a strainer bag, tie it tightly.  Then add it into the broth soup together with sugarcane.  Boil on high heat for 15 mins, then reduce to low heat and cook for 30 mins.  Add in salt, rock sugar to season.  Hor fun broth is done!
4. Assemble: Blanch hor fun and put in a bowl.  Add in 1 tsp shallot oil, 1 tbsp soy, chives, shredded chicken, and prawn.  Pour in the broth.  Add in fried shallot, chopped spring onion, 1 tsp prawn oil, and a dash of white pepper.

Note:  Blessed to have Chef Eric from Ipoh Ipoh Kafe sharing his ingredients and tips!