Ipoh Shredded Chicken Hor Fun

Mains
Noodles
Poultry

Easy Level:

Cook Time:

Servings:

4 pax

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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Penang Char Kway Teow
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Ingredients

Adjust Servings
US / Metric
0.00
Chicken Breast (with carcass)
0.00
Chicken Breast (with carcass)
0.00
g
g
Chives
0.00
g
g
Chives
0.00
Tiger prawns (deshelled and deveined)*reserve shells and prawns heads
0.00
Tiger prawns (deshelled and deveined)*reserve shells and prawns heads
0.00
pieces of dried Mushrooms (pre-soaked and reserve water, sliced thinly)
0.00
pieces of dried Mushrooms (pre-soaked and reserve water, sliced thinly)
0.00
g
g
Flat rice noodle (thin hor fun)
0.00
g
g
Flat rice noodle (thin hor fun)
0.00
g
g
Bean sprouts
0.00
g
g
Bean sprouts
0.00
litres
litres
Water
0.00
litres
litres
Water

Soup base:

0.00
g
g
Rock sugar
0.00
g
g
Rock sugar
Salt to taste
Salt to taste
0.00
ml
ml
water to 1½ tbsp Cornstarch (mix well to make slurry)
0.00
ml
ml
water to 1½ tbsp Cornstarch (mix well to make slurry)

Steps

1

Stir fry the prawn head and shell until pink and cooked
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
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

3

Remove chicken breast meat from broth and set aside to cool before shredding
Remove chicken breast meat from broth and set aside to cool before shredding
Mark as completed

4

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

5

Add rock sugar and stir to dissolve
Add rock sugar and stir to dissolve
Mark as completed

6

Season with salt to taste
Season with salt to taste
Mark as completed

7

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

8

Blanch hor fun, bean sprouts in hot boiling water, set in serving bowl
Blanch hor fun, bean sprouts in hot boiling water, set in serving bowl
Mark as completed

9

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

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