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.

More of what you might like:

Penang Assam Laksa
Penang Char Kway Teow
Hainanese Beef Noodles

Ingredients

Adjust Servings

US / Metric

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Chicken Breast (with carcass)

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Chicken Breast (with carcass)

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Chives

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Chives

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Tiger prawns (deshelled and deveined)*reserve shells and prawns heads

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Tiger prawns (deshelled and deveined)*reserve shells and prawns heads

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pieces of dried Mushrooms (pre-soaked and reserve water, sliced thinly)

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pieces of dried Mushrooms (pre-soaked and reserve water, sliced thinly)

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Flat rice noodle (thin hor fun)

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Flat rice noodle (thin hor fun)

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Bean sprouts

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Bean sprouts

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litres

Water

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litres

Water

Soup base:

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Rock sugar

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Rock sugar

Salt to taste

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water to 1½ tbsp Cornstarch (mix well to make slurry)

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water to 1½ tbsp Cornstarch (mix well to make slurry)

Steps

1

Stir fry the prawn head and shell until pink and cooked

Mark as completed

2

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

Mark as completed