Weekend is finally here!! I really love weekend as this is the time I can explore a new recipe and let my family try on my new 'creation'! This week, I am planning to cook..... Ipoh Shredded Chicken Rice Noodles.
I am really excited as this is my first attempt of cooking this dish. I have been doing some research on this dish and I would say, the most challenging part is to get a nice chicken stock. Fresh ingredients is essential. Other than chicken, prawn shells are also needed in preparing the soup. The soup is normally served with hor fun, along the shredded chicken, slices of prawn, chives and bean sprouts. You may include some fish balls for the kids.
I am really excited as this is my first attempt of cooking this dish. I have been doing some research on this dish and I would say, the most challenging part is to get a nice chicken stock. Fresh ingredients is essential. Other than chicken, prawn shells are also needed in preparing the soup. The soup is normally served with hor fun, along the shredded chicken, slices of prawn, chives and bean sprouts. You may include some fish balls for the kids.
My first attempt turns out to be very good. My family loves it a lot....... and it makes my day!!!!!
(Serving of 4-6 persons)
For the broth
1 medium chicken
500 g of prawns, washed and deveined (reserved the prawn shells)
5 leaves of Chinese cabbage (optional)
Rock sugar (about 5 pieces or to taste)
Salt to taste
2 tbsp of oil
Garnishing
Chives
Fried onions (shallots)
Bean sprouts
Shredded chicken
Making the broth
1. Heat up 3 liter of water. When the water boils, soak the chicken in the water. Lower the heat and let it cook until it is done. It takes around 40-50 minutes. Upon cooked, immediately transfer the chicken to a pot of cold water and let it soak for at least 10 minutes. This step is important to make the meat juicy and tender. Then, remove the flesh from the bone. Put the bones back to the chicken stock. Reserve the chicken meat; shredded before serving the meat.
2. Heat up a pan. Stir fry the prawns shells for around a minute or until they turn to golden colour. Then, transfer to the chicken stock (step 1). Normally, I will use some water to raise the pan to make sure that all the prawn's juice that are stick on the pan is being transferred to the chicken stock (with bones). Simmer for an hour or longer until you see a layer of red oil on top of the stock.
3. Strain the stock. Taste with sugar and salt. You may use chicken stock concentration to enhance the taste (optional).
Garnishing
4. Shredded the chicken meat and set aside.
5. Blanched the prawn meat in the soup, removed.
6. Cut chives into 1 inch strips. Blanch
Noodles
7. Blanched a serving of hor fun and bean sprouts in a pot of boiling water for around 5-10 seconds. Put into a bowl. Add some prawns, shredded chicken and chives. Then, add in the boiling broth. Before serving, garnish with fried shallots.
Garnishing
4. Shredded the chicken meat and set aside.
5. Blanched the prawn meat in the soup, removed.
6. Cut chives into 1 inch strips. Blanch
Noodles
7. Blanched a serving of hor fun and bean sprouts in a pot of boiling water for around 5-10 seconds. Put into a bowl. Add some prawns, shredded chicken and chives. Then, add in the boiling broth. Before serving, garnish with fried shallots.
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