Chinese ODM – Ipoh Kai See Hor Fun (鸡丝河粉)

Chinese Light Meal - 001 Ipoh Hor Fun edited re-sized

There is an endless array of Chinese noodle dishes. Broadly speaking, variations arise from the most fundamental ingredient, is it a wheat flour noodle, rice flour noodle or mung bean noodle? Each of such category in turn is made up of noodles which vary in size, shape and texture. They can be bought fresh or dried. Once these noodles are cooked, they are served with different types of broth and sauces. All these come about from regional differences. Chinese in South East Asia have added their own version too. If you have been confused walking down the supermarket aisle, one word of advise…please don’t substitute with Italian pastas which are mostly made from durum wheat flour.

One of Ipoh’s famous dishes is her Kai see hor fun (Chinese : 鸡丝河粉). Ipoh’s flat rice noodles which is prepared with local unfiltered spring water is a much finer and thinner version of hor fun ( as it is known in Cantonese or Kway teow which is its Teochew name). It is served in a clear chicken and prawn soup with chicken shreds, prawns and garlic chives.

In Ipoh, this dish is eaten at breakfast and lunch or for afternoon snack. At their hawker stalls, they are not as generous with prawns and chicken. What a good reason to cook your own!

When the festive season rolls along in Singapore ( from Christmas to Chinese New Year), this lighter meal is such a welcome change from all those rich meals.

Some comments about Ingredients

Ipoh Hor Fun. These are now readily available on supermarket shelves and in our wet markets too. Even though it is not perfect, any type of rice noodle may be substituted.

Garlic chives. These are common ingredients in Chinese, Japanese, and Korean cuisine as well so if you live in the Western world, you might want to look for them at several types of Asian markets.

Preparation of Ingredients

STEP 1. Poaching the chicken breasts. Place chicken breast into a medium saucepan and fill it with enough water just to cover the chicken by 2 cm. Cover saucepan and bring to boil over high heat. Once it boils, lower heat to medium and continue to poach chicken for about 20 mins. Cool. Lift breasts out of the stock. Shred chicken breasts along the grain of the meat. Set both chicken and stock aside.

STEP 2. (no photo) If your prawns are raw, steam them shell on over water on rolling boil for about 4 mins. Cool them. Add any prawn liquid from steaming into chicken stock. Peel and remove their guts.

STEP 3. Loosening that packet of Ipoh Hor Fun. Place noodles into a microwaveable dish, sprinkle with a tablespoon of water, cover and microwave on high for about 1 min. Uncover and loosen noodles gently. Microwave covered for another minute. Loosen noodles further. Keep covered and warm in the microwave oven till the other ingredients are ready for assembling.

STEP 4. Blanching the Chinese Garlic Chives and Bean Sprouts. Add all the Soup (including that from poaching the chicken breast and the steamed prawns) and Seasoning Ingredients into a large stock pot. Bring to boil. Once it is on rolling boil, blanch the garlic chive sections for just a few seconds in that stock and lift out. Next, blanch the bean sprouts in the boiling stock for a minute and lift them out. (Only just wilt the garlic chives and bean sprouts).

Assembling the Bowl of Ipoh Hor Fun

Keep the stock in the pot simmering. Taste test stock for salt and pepper and adjust as needed.

In each large individual bowl, add 2 Tbsp of blanched bean sprouts. Next, add 1/2 cup Ipoh kway teow. Top with shredded chicken, 2 to 3 prawns and about a tablespoon of garlic chives. Carefully pour enough stock into the bowl to cover ingredients.

If you wish, drizzle a bit of garlic oil and serve immediately.

RECIPE

Serves 3 to 4

Ingredients

  • 500 gm fresh Ipoh Kway Teow
  • 500 gm chicken breast
  • 150 gm, peeled cooked and cleaned medium prawns
  • 50 gm garlic chives, washed and cut into 4 cm sections
  • 2 cups plucked and washed bean sprouts

Soup

  • 300 ml home-made prawn stock
  • 500 ml home-made chicken stock
  • 300 ml water

Seasoning

  • 2 Tbsp light soy sauce
  • 1/2 Tbsp salt and 1 tsp ground pepper
  • 1 Tbsp garlic oil
  • 2 tsp fried garlic bits

METHOD

1. Poaching the chicken breasts. Place chicken breast into a medium saucepan and fill it with enough water just to cover the chicken by 2 cm. Cover saucepan and bring to boil over high heat. Once it boils, lower heat to medium and continue to poach chicken for about 20 mins. Lift breasts out of the stock. Shred chicken breasts along the grain of the meat. Set both chicken and stock aside.

2. If your prawns are raw, steam them shell on over water on rolling boil for about 4 mins. Cool them. Add any prawn liquid from steaming into chicken stock. Peel and remove their guts.

3. Loosening that packet of Ipoh Hor Fun. Place noodles into a microwaveable dish, sprinkle with a tablespoon of water, cover and microwave on high for about 1 min. Uncover and loosen noodles gently. Microwave covered for another minute. Loosen noodles further. Keep covered and warm in the microwave oven till the other ingredients are ready for assembling.

4. Blanching the Chinese Garlic Chives and Bean Sprouts. Add all the Soup (including that from poaching the chicken breast and the steamed prawns) and Seasoning Ingredients into a large stock pot. Bring to boil. Once it is on rolling boil, blanch the garlic chive sections for just a few seconds in that stock and lift out. Next, blanch the bean sprouts in the boiling stock for a minute and lift them out. (Only just wilt the garlic chives and bean sprouts).

ASSEMBLE the bowl of Ipoh Kway Teow from the array of prepared ingredients as described above.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s