Ipoh Hor Fun Recipes
IPOH HOR FUN
Not quite a soup but not at all dry, the Ipoh Hor Fun is a humble bowl of noodles consisting of gravy-soaked silky flat rice noodles, shredded chicken, prawns, mushrooms and fried shallots. The secret lies in the gravy -a chicken-based stock enhances the earthy flavour of mushrooms. Serve immediately because this dish is best enjoyed piping hot!
Provided by Asian Food Network
Categories Chinese Food Recipes | Learn To Cook Chinese Food
Yield Serves 4 people
Number Of Ingredients 15
Steps:
- Stew Mushrooms. In a small pot, fill 500ml water (including mushroom soaking water), 1 tbsp dark soy sauce, 1 tsp light soy sauce and 1 tsp rock sugar. Add mushroom and bring to a boil. Simmer for 30 min or until mushrooms are tender. Set aside
- Boil Prawns. Bring a small pot of water to boil. Add prawns and boil until they are just cooked (about 2 min). Set aside.
- Fry Hor Fun. Heat wok with oil and add shallots. Cook until shallots are soft and aromatic. At the first sight of them browning, add hor fun, 1 tsp of dark soy sauce and 1 tsp light soy sauce. Stir fry at high heat until the colour is even, drizzling a bit more oil if the noodles are too dry. Once colour is even, let the hor fun brown slightly on one side before turning them over. Divide and portion fried hor fun on serving plates.
- Hor Fun Gravy. Add chicken stock to the heated wok and bring to a simmer. Cook choy sum through a slotted ladle for 10-15 sec. Set aside. Season and darken gravy with mushroom braising sauce. Thicken stock by adding cornstarch slurry, a little at a time, until the soup is of a semi-runny consistency. Return the shredded chicken, mushrooms and prawns to the gravy for a few seconds to warm through and to moisten them.
- Assembling the hor fun and serve. Pour the hot gravy over the hor fun. Top each plate with shredded chicken, mushrooms, prawns and choy sum.
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