Ipoh Hor Fun

Ingredients (for 2 pax)
1 boneless chicken breast - shredded (leftover from cooking hainanese chicken rice)
2 dried mushrooms - soaked, drained and trimmed or sliced if preferred
2 bundles fresh ipoh noodles - i substituted with dried version
6 prawns - deshelled
2 stalks green vegetables - xiao bai cai, gai lan, chye sim etc 
1 cup chicken stock
cornstarch solution
fried shallot 
 Condiments to be added to serving plates (for one pax)
1/4 tsp sesame oil
1/4 tsp chili oil
1/2 tsp fried shallot oil 


Seasonings for gravy
light soy sauce
dark soy sauce
oyster sauce
salt and pepper to taste
  
Method

1. Bring chicken stock to boil.  Add mushroom, chicken breast and prawns.  When prawns turned opaque or is cooked, remove chicken and prawns from pot.  Set aside for later use.
2. Add seasonings to the pot of chicken stock and continue to simmer under low heat.
3. Boil water in another pot.  Cook the dried hor fun according to package instructions.  If using fresh hor fun, just blanch it in the boiling water and set aside.
4. Add sesame oil, chili oil and fried shallot oil on the serving plates and place the blanched hor fun onto the plate.  Toss to mix well.
5. Arrange the blanched vegetables, shredded chicken and prawns onto the plate.
6. Stir in cornstarch solution to the pot of simmering mushroom chicken stock to thicken it.
7. Pour the gravy onto the serving plates and top with some fried shallot
8. Serve the hor fun warm with some chilies.

1 whole chicken

1kg Ipoh hor fun

6-8 dried mushrooms

10-12 unshelled fresh prawns

150g cai xin

Seasoning for gravy

3-4 tbsp oyster sauce

1 tbsp light soya sauce

Few drops of dark soya sauce

1/2 tsp sesame oil

1 tbsp Chinese rice wine (optional)

650ml chicken stock

5cm-thick piece of ginger

5 whole garlic cloves

2-3 tbsp corn flour

100ml water

- See more at: http://www.soshiok.com/recipe/ipoh-hor-fun#sthash.ez8rPsTE.dpuf

. Fill a pot with enough water to cover the chicken.

2. Bring to a boil and put chicken in. Use a cleaver to lightly crush the ginger and add that to the pot, together with the garlic cloves.

3. Cover and boil for 20 minutes over medium heat. Turn off the heat and allow the chicken to steep for 15-20 minutes.

4. Remove the chicken from the pot, and set aside to cool.

5. Reserve the chicken stock to make the gravy.

6. Once the chicken has cooled, remove the head, neck, feet and tail end.

7. Quarter the chicken.

8. Debone and slice the breast meat, or shred the meat by hand. Set aside.

9. Take 650ml of the chicken stock and bring to boil in a pot.

10. Put mushrooms in and leave to cook.

11. Place prawns in boiling stock. Once the prawns turn orange, remove from pot and set aside.

12. Continue to boil the stock. Gradually stir in the oyster sauce and light soya sauce. Taste and adjust according to your own preference.

13. Add a few drops of dark soya sauce to give the sauce a darker colour.

14. Add the sesame oil and Chinese rice wine.

15. In a bowl, mix the corn flour with water.

16. Gradually add this to the pot, stirring continuously. This thickens the stock into a gravy.

17. Turn off the heat and keep the pot covered. Bring the gravy to a simmering boil when you are ready to serve.

18. Bring a pot of water to a boil.

19. Take the serving plate, and add a few drops of sesame oil and dark soya sauce. Set aside.

20. Place a few stalks of cai xin in a metal sieve and submerge in boiling water for a minute. Remove and set aside.

21. Taking the amount of hor fun you want per serving, place in metal sieve and lower this into the boiling water. Boil for one minute at most.

22. Remove from boiling water, shake excess liquid out.

23. Transfer hor fun onto serving plate.

24. Place boiled cai xin, one mushroom, your preferred amount of shredded chicken and two cooked prawns on the hor fun.

25. Ladle the simmering gravy over the hor fun. Serve with the chilli paste on the side.

Chilli paste

1. Destem the dried chillies. For a milder taste, remove the chilli seeds.

2. Soak or boil the chillies until soft. Strain and rinse.

3. Grind the ingredients for the chilli paste, starting with the hard ingredients like galangal and lemongrass.

4. Heat about 50ml of oil in wok and over low heat, fry the chilli paste for 15 minutes. Season with two teaspoons of sugar.

5. Remove from wok and set aside. Once cool, transfer to a jar, seal and store in the fridge.

- See more at: http://www.soshiok.com/recipe/ipoh-hor-fun#sthash.ez8rPsTE.dp

1 whole chicken

1kg Ipoh hor fun

6-8 dried mushrooms

10-12 unshelled fresh prawns

150g cai xin

Seasoning for gravy

3-4 tbsp oyster sauce

1 tbsp light soya sauce

Few drops of dark soya sauce

1/2 tsp sesame oil

1 tbsp Chinese rice wine (optional)

650ml chicken stock

5cm-thick piece of ginger

5 whole garlic cloves

2-3 tbsp corn flour

100ml water

- See more at: http://www.soshiok.com/recipe/ipoh-hor-fun#sthash.ez8rPsTE.dpuf

1 whole chicken

1kg Ipoh hor fun

6-8 dried mushrooms

10-12 unshelled fresh prawns

150g cai xin

Seasoning for gravy

3-4 tbsp oyster sauce

1 tbsp light soya sauce

Few drops of dark soya sauce

1/2 tsp sesame oil

1 tbsp Chinese rice wine (optional)

650ml chicken stock

5cm-thick piece of ginger

5 whole garlic cloves

2-3 tbsp corn flour

100ml water

- See more at: http://www.soshiok.com/recipe/ipoh-hor-fun#sthash.ez8rPsTE.dpuf

1 whole chicken

1kg Ipoh hor fun

6-8 dried mushrooms

10-12 unshelled fresh prawns

150g cai xin

Seasoning for gravy

3-4 tbsp oyster sauce

1 tbsp light soya sauce

Few drops of dark soya sauce

1/2 tsp sesame oil

1 tbsp Chinese rice wine (optional)

650ml chicken stock

5cm-thick piece of ginger

5 whole garlic cloves

2-3 tbsp corn flour

100ml water

- See more at: http://www.soshiok.com/recipe/ipoh-hor-fun#sthash.ez8rPsTE.dpuf