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Ingredients
- Serves 4 people
8 pcs Chinese dried shiitake mushroom (soaked in hot boiling water and stalks trimmed and discarded)
500 ml water (include mushroom soaking water)
1 tbsp + 1 tsp dark soy sauce
1 + 1 tsp light soy sauce
1 tsp rock sugar
200 g cooked chicken breast (shredded)
8 prawns (shelled)
1 tbsp oil
4 shallots (chopped)
500 g ipoh hor fun
500 ml chicken stock
4 stalks choy sum (cut into 5 cm length)
mushroom braising liquid (to taste)
cornstarch slurry (1 tbsp cornstarch mix with 2 tbsp water)
1 tbsp pickled green chilli (for garnish)
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Ipoh Hor Fun
Not quite a soup but not at all dry, the Ipoh Hor Fun is a humble bowl of noodles consisting of gravy-soaked silky flat rice noodles, shredded chicken, prawns, mushrooms and fried shallots. The secret lies in the gravy –a chicken-based stock enhances the earthy flavour of mushrooms. Serve immediately because this dish is best enjoyed piping hot!
- Medium
- 15 min
- 40 min
- 10 min
- 5 steps
- 15 Ingredients
- Medium
- 5 steps
- 15 Ingredients
- 15 min
- 40 min
- 10 min
Instructions
-
Stew Mushrooms
- In a small pot, fill 500ml water (including mushroom soaking water), 1 tbsp dark soy sauce, 1 tsp light soy sauce and 1 tsp rock sugar.
- Add mushroom and bring to a boil.
- Simmer for 30 min or until mushrooms are tender.
- Set aside
-
Boil Prawns
- Bring a small pot of water to boil.
- Add prawns and boil until they are just cooked (about 2 min).
- Set aside.
-
Fry Hor Fun
- Heat wok with oil and add shallots. Cook until shallots are soft and aromatic.
- At the first sight of them browning, add hor fun, 1 tsp of dark soy sauce and 1 tsp light soy sauce.
- Stir fry at high heat until the colour is even, drizzling a bit more oil if the noodles are too dry.
- Once colour is even, let the hor fun brown slightly on one side before turning them over.
- Divide and portion fried hor fun on serving plates.
-
Hor Fun Gravy
- Add chicken stock to the heated wok and bring to a simmer.
- Cook choy sum through a slotted ladle for 10-15 sec. Set aside.
- Season and darken gravy with mushroom braising sauce.
- Thicken stock by adding cornstarch slurry, a little at a time, until the soup is of a semi-runny consistency.
- Return the shredded chicken, mushrooms and prawns to the gravy for a few seconds to warm through and to moisten them.
-
Assembling the hor fun and serve
- Pour the hot gravy over the hor fun. Top each plate with shredded chicken, mushrooms, prawns and choy sum.
Garnish and Serve!
Serve with pickled green chilli.
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Ingredients
- Serves 4 people
-
8 pcs Chinese dried shiitake mushroom (soaked in hot boiling water and stalks trimmed and discarded)
-
500 ml water (include mushroom soaking water)
-
1 tbsp + 1 tsp dark soy sauce
-
1 + 1 tsp light soy sauce
-
1 tsp rock sugar
-
200 g cooked chicken breast (shredded)
-
8 prawns (shelled)
-
1 tbsp oil
-
4 shallots (chopped)
-
500 g ipoh hor fun
-
500 ml chicken stock
-
4 stalks choy sum (cut into 5 cm length)
-
mushroom braising liquid (to taste)
-
cornstarch slurry (1 tbsp cornstarch mix with 2 tbsp water)
-
1 tbsp pickled green chilli (for garnish)
Nutrition
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