Kugan's Kitchen Part 2

[kugan98]

[tscii]

This is Superspiczy’s Ipoh Hor Fun

Ingredients:
½ a chicken
1 inch piece of ginger smashed
1 onion cut into quarters
4 garlic smashed
10 pepper corns crushed
Salt to taste

To Make Chicken Broth:

Wash the chicken and put it into a big pot.
Add enough water to cover the chicken.
Bring to a vigorous boil, low the flame and simmer for 15 minutes.
Remove the pot, and leave it to rest for about 30 minutes.
See that the pot is tightly covered.
Now remove the chicken, pull off the skin and discard it.
Now pull meat off the breast and thigh into thick strips.
Cover and keep aside.
Now add the bones and what ever meat is left in the pot.
Add in the ginger, onion, garlic, peppercorns and salt.
Add little water if your broth is very little.
Simmer for 1 hour to make the broth.
Then strain through fine wire mesh sieve.
Taste and season well. Keep aside.

Garnishes:
300 grms fresh rice flat noodles (kuih teow)
100 grms fresh prawns cleaned and steamed
200 grms bok choy or choy sum
1 stalk scallions chopped

Wash lightly the noodles in warm water drain.
Blanch the bak choy and cut into 2 inch pieces


Chili Soy Sauce:
6 Thai bird chillies sliced thinly
¼ cup soy sauce
¼ tsp sesame oil

Combine soy sauce, sesame oil and chillies,
Spoon mixture into individual small plates for each person.


To Assemble:

Bring the seasoned broth to a near boil.
Put little of the rice noodle into a bowl.
Top noodles with chicken meat, prawns and bok choy.
Pour about 1 ½ cups of the broth into the bowl.
Sprinkle little scallions on the bowl.
Serve with the small plate of the chilli soy sauce.
This sauce is used for dipping the chicken pieces.
You can also add it to your soup.

Note: Since I cannot cook this soup, I only made the
Chilli soy sauce.


Chilli Soy Sauce:


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