Ipoh Chicken Hor Fun

Ipoh Chicken Hor Fun is a Malaysian culinary gem hailing from Ipoh. Delight combination of silky smooth rice noodles, tender shredded chicken, and an exotic broth prepared from chicken bones and shrimp shells, then final touch with vibrant reddish shrimp oil. AJI-NO-MOTO^® PLUS further enhances the broth with an incredibly savoury flavour and tantalizing aroma.

Ingredients

INGREDIENT (A): Prawn Oil

Item	Cost
Prawn	1 kg
Cooking Oil	500 ml

INGREDIENT (B): Broth

Item	Cost
Water	6 litres
Chicken Carcass	4 pcs
White Peppercorn	1 tbsp
Rock Sugar	60 g
Fried Prawn Head and Shell (from prawn oil preparation)	1 kg
AJI-NO-MOTO^® PLUS	½ tbsp
Salt	2 ½ tbsp

INGREDIENT (C): Condiments

Item	Cost
Flat Rice Noodle (Hor Fun Noodle)	1 kg
Chicken Breast, poached and shredded	2 pcs
Prawns, shell removed and blanched	20
Prawn Oil	1 cup
Chives, cut into 5cm	200 g
Beansprout, blanched	100 g
Spring Onion, chopped	50 g

Methods

METHOD (A): Prawn Oil

Peel all prawn and set aside prawn meat.
Heat up cooking oil, deep fry prawn head & shell with medium heat until it turns golden brown and crispy.
Strain the prawn oil and keep aside.
Keep all fried prawn head and shells for broth preparation later

METHOD (B): Broth

Put all ingredients in large pot except for salt and AJI-NO-MOTO^® PLUS, boil for 15 minutes, then switch to low heat and simmer for 12 hours.
Strain the broth and remove fried prawn heads and shells.
Season with AJI-NO-MOTO^® PLUS and salt.
Ready to serve with condiments.