Make the stock by frying 50 prawn heads in a wok with some oil and a handful of white peppercorns. Fry until you get a nice aroma and the prawn heads turn bright red.
Transfer the prawn heads and the accompanying oil into a slow cooker. You may wish to add chicken bones or chicken carcass for more chicken flavour as well. Fill the slow cooker with hot water and let it slow cook for 6 hours.
After 6 hours, strain the stock and add 8 ladles of the stock to a pot. Bring the stock to a boil. Add 150g chicken breast and poach for 20 minutes. Remove the chicken breast after 20 minutes and shred the chicken into thin strips.
Season the chicken prawn stock with 2 tsp salt or according to your own preference. Blanch 6 peeled prawns in the stock for a min or so. Then blanch some hor fun for a few minutes until the noodles are soft and strain.
In a bowl, place the hor fun first, followed by the shredded chicken and the cooked prawns. Then add some chopped chives. Ladle in the tasty broth into the bowl. Finally, spoon in some of the prawn oil from earlier as a drizzle as an optional extra.
The broth should be light, refreshing and yet full of prawn and chicken flavours. And the Ipoh hor fun noodles will go really well with the broth.
For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.
No comments:
Post a Comment