Anyone who hails from Ipoh or have been to Ipoh would fall in love with the famous Ipoh’s Kai See Hor Fun (shredded chicken flat rice noodles). Unfortunately, living in the USA deprives me of this delicious and heartwarming dish. There is no Malaysian restaurant in my vicinity of 100 miles and I am so missing this dish.
The only choice I have is to google for the recipe. Thanks to The Food Canon, I can make this delicious dish at the comfort of my home.
Being where I am, I have limited choices in local grocery stores, so I had to tweaked the recipe a little. However, I am beyond exhilarated after being able to recreate this simple noodle soup tonight.
Servings: 8-10 pax
4 liters of water
3lbs of chicken breast
1 lb of raw jumbo prawns/shrimps
1 tbsp of salt
1 tbsp of sugar
1 chicken bouillon cube (optional)
1 pack of flat rice noodles
chives (for garnish)
green onions (for garnish)
fried shallots (for garnish)
sliced red chilli pepper with soy sauce (optional condiment)
Step by step:
The Broth/ Stock:
1. Peel the prawns and devein.
2. Bring water to boil.
3. Add 10 drumsticks into the boiling pot.
4. Meanwhile in a skillet, fry the prawn shells in two tablespoon of oil until they turn golden in color. Then, add the prawn oil to the pot of chicken stock. Later, this will impart a layer of red oil at the top of the stock.
5. Simmer for 90 minutes. If you have more time to spare, simmer it longer to extract more flavors from the chicken.
6. Approximately 20 minutes before you serve, throw in some chicken breast meat into the pot of chicken stock and reserve them for garnishing later.
7. Finishing the broth: Taste and adjust with more sugar or salt. The chicken bouillon is optional if you have used enough chicken.
Garnish & Noodles:
8. Remove the chicken breast meat from the stock. Tear them into thin strips randomly using your fingers. Don’t slice the meat. (I was rushing and my fingers were burning, so I sliced them instead.)
9. Blanch the prawn meat in the soup, remove and after it has cooled, slice the prawns into two halves (optional).
10. Cut chives and green onions into 1 inch strips and blanch them.
11. If you are using dry flat noodles like me, cook in a pot of hot water longer until it softens (but not too soft).
12. Put the cooked noodles in a bowl. Add a few pieces of cooked prawns, chicken slices, chives, and green onions. Add the stock. Then, garnish with fried shallots and serve immediately.
13. Don’t forget to serve with cut chillies and soy sauce.
As you can see, I am one happy mama tonight! Happy cooking, y’all!
Note: I used the poached chicken recipe for Mike’s soup as he is not allowed to have sugar in his broth.