怡保雞絲河粉 | 怡保鸡丝河粉 | Ipoh Hor Fun | Ipoh Shredded Chicken Hor Fun [廣東話 cc Eng Sub] 

[Ingredients]
Chicken Bones 1 set
Pork Bone 1 pc
Bamboo Cane
Jicama 1 pc
Prawns 10 pcs
Dried Shallots
Light Soya Sauce 3 tbsp
Water 3 tbsp
Sugar 1 tsp
Chicken Bouillon
Chicken Breast 2 pcs
Rock Sugar 20g
Salt 1 tsp
Diced Spring Onion
Chinese Chives
Bean Sprouts
Hor Fun
00:00 Introduction
00:23 How To Boil The Soup Base
Boil the chicken and pork bones slowly with room temperature water over low heat
After blanching, rinse them in water to wash off the impurities
Put them with bamboo cane, jicama and 2.5 liters of water into the soup pot
First boil them over high heat for 20 minutes
Then change to low heat and simmer for 2 hours
01:27 How To Prepare Prawn Shell And Prawn Oil
Peel the prawn heads and shells
Slowly fry the prawn heads and shells in 100ml of oil over medium heat until dry
Put the prawn shell into the soup base and cook together
Set the prawn oil aside
02:33 How To Prepare The Condiments
Slice the dried shallots, fry them until golden brown, scoop them up and drain off the oil
Pour out the oil used to fry the shallot and set aside
Mix three tablespoons of light soya sauce and three tablespoons of water
Add a teaspoon of sugar and a decent amount of chicken bouillon
Heat it, turn off the heat when the mixture starts to boil
03:42 How To Cook The Prawns And The Chicken Breast
After the soup base is boiled for 2 hours, filter off the residue
Heat it up, put the shrimp and chicken breast inside and cook
04:28 How To Season The Soup Base
Boil up the soup base, add 20 grams of rock sugar and a teaspoon of salt
Let it simmer for another 20 minutes and the soup base is done
04:39 How To Do the Platting
Chopped spring onion and chives
Boiled bean sprouts and pho
Shallot oil
Soya sauce mixture
Shredded chicken breast
Cooked prawns
Soup base
Sprinkle fried shallots and chopped green onions
Drizzle with prawn oil
Done
[材料]
雞殼一個
豬大骨一根
竹蔗數根
沙葛一個
蝦十隻
乾蔥頭
豉油三湯匙
水三湯匙
糖一茶匙
雞粉
雞胸肉兩片
冰糖 20 克
鹽一茶匙
蔥花
韭菜
芽菜
河粉
[做法]
熬湯底
把雞殼和豬大骨洗乾淨然後在室溫水用細火慢慢汆一汆水
汆完之後再用清水洗乾淨
竹蔗和沙葛和 2.5 公升的水放入湯煲裏面
先用大火滾它20分鐘
之後換小火慢慢煲2小時
炸蝦殼和蝦油
剝蝦頭和殼
用100毫升的油和中火慢慢炸蝦頭和蝦殼到乾為止
把蝦殼放進湯底一起熬
蝦油留起
備配料
切些乾蔥頭，炸至金黃色，把它撈起，瀝乾油
蔥油倒出來備用
豉油醬料的豉油和水的比例是三湯匙豉油三湯匙水
再加一茶匙的糖和適量的雞粉
煮一下，豉油一滾便熄火
煮蝦和雞胸肉
湯底熬2小時後把渣隔掉
把它滾起，把蝦和雞胸肉放下去烚熟
湯底調味
再次把湯滾起，加 20 克冰糖和一茶匙鹽
讓它多煮20分鐘，湯底便完成
擺盤
切點蔥花和韭菜
烚些芽菜和河粉
加點蔥油
豉油醬汁
撕好了的雞胸肉絲
烚熟的蝦
淋上湯底
灑上炸好的乾蔥頭和蔥花
淋上蝦油
完成
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