Ipoh Kai Si Hor Fun has been on my cooking radar for quite sometimes. One because my hubby loves it so much and secondly because I always have a bunch of prawn shells sitting around in the fridge.

Ipoh Kai Si Hor Fun comes with fresh shredded chicken and prawns laces the piping hot bowl of noodles and broth, giving you a treat that will make your knees grow weak.

This bowl of simmering goodness will tantalize your taste buds with its sweet and savory flavors, not to mention the voluptuous slurp you get with each bite.

What better way to enjoy a famous Ipoh dish by making it at home with the freshest prawn you can get.

I had made this many times, and it always a delight to eat. The soup is a chicken-based stock with some prawns flavor added through the shells. The tasty light broth accompanies the silky smooth hor fun very well, along with strips of chicken meat, slices of prawn, chives and bean sprouts.

So, I hope you’ll enjoy the recipe.

With love? from our simple kitchen to yours.

RECIPE AT THE BOTTOM?

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Kai Si Hor Fun | Ipoh Kai Si Hor Fun| Shredded Chicken With Flat-Rice Noodles Soup 鸡丝河粉

Yield: 6 pax

Ingredients :

1.20kg Kway Teow (Flat noodles)

2 stalks Spring onion

2 chicken breast

800g Prawn Shells

100g Vietnamese Chives, cut into a 2-3cm length

500g Prawns, reserve the shell

Chicken Broth:

1.5 kg carcasses

4.50 liter of water

2 tbsp of white peppercorns, place in a bag

800g prawn’s shell

8 tbsp cooking oil

Seasoning:

60g rock sugar

2 tsp salt

A dash of Ajinomoto (when necessary)

Method:

1. In a big pot, add 4.50 liter of water, 1.5 kg carcasses and 2 tbsp of white peppercorns. Bring to a boil and then lower the heat and simmer for about 1 hour.

Note: I don’t scald the chicken carcasses. But, you can always scald it first if you like to.

2. While the broth is simmering, some foams will float on top of it, scoop it out gently.

3. Meanwhile, devein 500g prawns and reserve the prawn’s shell.Keep the tail. Wash the prawn meat and set aside.

4. In another pot, heat up 8 tbsp of cooking oil.

5. Then, add the 800g prawn shells and stir-fry until golden brown, about 15mins or until no more liquid is left.

Note:

I have reserved a lot of prawns shells before cooking this recipe. If you do not have any prawn shells sitting in the fridge, another option is to buy about 1.50-2.00 kg prawn and remove the shell. Keeping the prawn meat for another recipe.

6. Switch off the heat and scoop 2 cups of chicken broth into the prawn pot and press the prawn shells. You want to squeeze out all the juices in the prawn shells. Then, transfer to the chicken broth.Continue, simmer for about 1-2 hours. The longer it simmers, the most flavourful it will be.

7.While waiting for the broth, cut and chop the Vietnamese chives, and spring onion.

8. Remove the Kway Teow from packaging and loosen the noodle.

9. Then, add two chicken breast into the chicken and prawn broth. Cook for ten mins and remove.

10. Once the chicken breast has cool down, shred the chicken.

11. After 2-3 hours, strain the prawn and chicken broth to a new pot.

12. Add seasoning and lets it come to a boil.

13. Bring a pot of water to a boil. Blanch all the prawns’ meat.

14. Then, blanch Kway Teow and chives. Place it in a bowl. Ladle some hot soup and garnish with prawns, shredded chicken, and chopped spring onion.

Enjoy!