Ipoh Shredded Chicken Hor Fun

Have a slurping good time with this Ipoh Sar Hor Fun recipe!

Top with juicy prawns and fresh, leafy greens, this humble hor fun recipe makes for a comforting meal.

Making Ipoh Shredded Chicken Hor Fun from scratch is easier than you think! Using silky-smooth flat rice noodles, this easy shredded chicken hor fun is served in a thick soy-sauce and braised mushroom based gravy. This gravy recipe uses chicken carcass and prawn shells to make a rich, hearty broth base.

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Adjust Servings
2 Chicken Breast (with carcass)
100 g Chives
8 Tiger prawns (deshelled and deveined) *reserve shells and prawns heads
8 pieces of dried Mushrooms (pre-soaked and reserve water, sliced thinly)
700 g Flat rice noodle (thin hor fun)
200 g Bean sprouts
3 litres Water
Soup base:
25 g Rock sugar
Salt to taste
100 ml water to 1½ tbsp Cornstarch (mix well to make slurry)



Stir fry the prawn head and shell until pink and cooked.

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Pour water into soup pot plus (any amount of water rendered from soaking of the dried mushrooms) and transfer chicken breast meat in. Boil in medium heat for at least 30 minutes.

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Remove chicken breast meat from broth and set aside to cool before shredding.

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Add prawn to broth to cook. Take out the broth and set aside.

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Add rock sugar and stir to dissolve.

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Season with salt to taste.

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Stir in cornstarch slurry to thicken the broth to the consistency that you prefer.

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Blanch hor fun, bean sprouts in hot boiling water, set in serving bowl.

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Add prawns, shredded chicken, chives and pour hot broth over.

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