Chicken Noodles - How To Make Ipoh shredded chicken noodles (怡保河粉) 

If you are living in Malaysian, you must have heard of the famed Ipoh shredded chicken noodles.
It is one of the few noodles served with an exotic broth prepared with chicken bones and shrimp shells. Can you think of any other noodles are done this way? The rich broth has an incredibly savory flavor and tantalizing aroma. It has a vivid layer of reddish shrimp oil floating on top. When the hawker ladles the broth onto the rice noodles, you will likely slurp up all the noodles and drink all the soup in record time.
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THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
يحتوي هذا الفيديو على موضوعات باللغة الإنجليزية والعربية والصينية والفرنسية والبرتغالية والإسباني.
该视频具有英语，阿拉伯语，汉语，法语，葡萄牙语和西班牙语的字幕。
該視頻具有英語，阿拉伯語，漢語，法語，葡萄牙語和西班牙語的字幕。
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Recipe :
( Full information is available here: tasteasianfood.com/chicken-no... )
Ingredients:
200g (7 oz) shrimp meat
400g (0.8 lb) chicken breast
1kg (2 lbs) flat rice noodles (Hor Fun)
1 Cup Bean Sprouts
100 g (4 oz) chives, cut into 3 cm segments
3 stalks of scallions, cut into short sections
3 stalks of chives
3 fresh red chilies, sliced
4 tbsp crispy fried shallots
Soup Base:
1.4 kg (3lbs) chicken bones
Sufficient water to submerge the chicken
1 Tbsp Whole White Peppercorns
30g (1 oz) rock Sugar
2 tsp Salt
500g (1 lb) Shrimp Shells
100ml (3.5 oz) cooking oil ( for frying the shrimp heads)
Method:
- Chicken and shrimp broth
- Pace the chicken bones in a pot with cold water enough to cover all the bones.
- Skim away the scum floating on the surface.
- Add the peppercorn. Simmer over low heat for one hour.
- Stir-fry the shrimp heads until fragrant and turn golden, which takes about 15 to 20 minutes.
- Strain the shrimp heads and keep the excess shrimp oil separately.
- Add the fried shrimp heads to the chicken broth and simmer over low heat for 20 minutes.
- Strain the broth with a strainer or cloth bag.
- Season with rock sugar and salt.
Others
- Simmer the chicken breast meat in the clean stock until it is cooked, which takes about 15 minutes. Shred to become chicken floss.
- Poach the shrimp in the broth. Set aside.
- Slice the shallots thinly. Deep-fried over low heat until crispy and brown. Pour it through a wire mesh strainer to remove the excessive oil.
To assemble
- Blanch the noodles, bean sprouts, and chives separately in hot water for 20 seconds.
- Put the hot hor fun in a large bowl, top with the shredded chicken, bean sprouts, shrimps, fried shallots, chives, red chili, and scallions.
- Ladle the hot stock over the noodles. Add a teaspoon of the fragrant shrimp oil and serve immediately.
#ChickenNoodles #IpohHorFun #IpohShreddedChickenNoodles #怡保河粉 #鸡丝河粉 #FlatRiceNoodles
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