Ipoh shredded chicken noodles (怡保河粉/Ipoh Hor Fun) are a delightful soup noodle dish served in a rich broth made from chicken bones and shrimp shells. This savory broth is known for its tantalizing aroma and a distinctive layer of reddish shrimp oil that floats on top, making it visually appealing and incredibly flavorful.
What are Ipoh Shredded Chicken Noodles?
The noodles, known as 怡保鸡丝河粉 (pronounced as Ipoh gai si Hor Fun or Ipoh kai si hor fun) in Cantonese, are a specialty of Ipoh, a city located in northwestern Peninsula Malaysia and the capital of the state of Perak. This article will guide you through the process of preparing Ipoh Hor Fun from scratch. While it requires time and effort, the end result is undoubtedly worth it.
Main Ingredients for Making Ipoh Hor Fun
- Hor Fun: These flat rice noodles are a specialty of Ipoh, known for their silky smooth texture. Fresh rice noodles are preferred, but if unavailable, you can use dried noodles, cooking them until al dente.
- Chicken Bones: Essential for creating the flavorful broth, chicken carcasses from the market work well, or you can use leftover roast chicken bones.
- Shrimp Heads: Commonly found at local markets, shrimp heads are used to enhance the broth’s flavor. You can also freeze shrimp heads collected from previous meals.
- Chicken Meat: Shredded chicken, ideally boneless and skinless breast, is poached in the broth. Chicken thighs can be used for a juicier option.
- Shrimp Meat: Shrimp is another key ingredient. You can leave the tails on for presentation or remove the shells entirely.
Supporting Ingredients
To create a superior bowl of Ipoh Hor Fun, consider the following supporting ingredients:
- Bean Sprouts: Ipoh is famous for its crunchy bean sprouts, which thrive in the region’s mineral-rich water.
- Deep-Fried Shallots: A common ingredient in Malaysian cuisine, these add flavor and texture when sprinkled on top of the noodles.
- Chives and Spring Onions: These greens add color and freshness to the dish.
- Rock Sugar: This ingredient is preferred for its clean taste, often used in Chinese desserts.
- Seasoning and Garnish: Basic seasonings include light soy sauce, dark soy sauce, salt, and white pepper, with optional red chili slices for added color.
Ipoh Hor Fun is also known as shredded rice noodles, 怡保河粉, 鸡丝河粉, and flat rice noodles, all referring to the same dish.
How to Make Ipoh Shredded Chicken Noodles
You can achieve authentic flavor in your Ipoh Hor Fun with easily accessible ingredients.
1. Prepare the Broth
a. Simmer the Chicken Bones
- Wash the chicken bones thoroughly to remove debris.
- Place the bones in a stockpot, cover with water, and bring to a boil. Reduce heat to a simmer.
- Skim the surface to maintain a clear broth.
- Add peppercorns and simmer for one hour until the bones release their flavor.
b. Stir-Fry and Simmer the Shrimp Heads
- Wash and drain the shrimp heads.
- Heat oil in a pan and stir-fry the shrimp heads until golden and fragrant, about 15-20 minutes.
- Strain the shrimp heads and add them to the chicken broth, simmering for an additional 20 minutes.
- Filter the broth through a fine sieve, then season with rock sugar and salt.
2. Prepare the Shredded Chicken and Shrimp
- Simmer the chicken breast in the broth for 15 minutes, ensuring it doesn’t toughen.
- Once cooked, shred the chicken into fine pieces.
- Poach the shrimp in the broth until cooked, then set aside.
3. Deep-Fry the Shallots
- Slice shallots thinly and deep-fry in hot oil over low heat until crispy and golden.
- Drain excess oil through a wire mesh strainer and store in an airtight container.
4. Assemble and Serve
- Blanch the hor fun in hot water for 20 seconds, then place in a bowl.
- Blanch the bean sprouts and chives briefly to retain their crunch.
- Top the noodles with shredded chicken, bean sprouts, shrimp, fried shallots, chives, and red chili.
- Ladle hot broth over the noodles and add a teaspoon of shrimp oil. Serve immediately with soy sauce and chili.
Ingredients
- 200g (7 oz) shrimp meat
- 400g (0.8 lb) chicken breast
- 1kg (2 lbs) flat rice noodles (Hor Fun)
- 1 cup bean sprouts
- 100g (4 oz) chives, cut into 3 cm segments
- 3 stalks of scallions, cut into short sections
- 3 fresh red chilies, sliced
- 4 tbsp crispy fried shallots
Soup Base
- 1.4 kg (3 lbs) 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)
Frequently Asked Questions
- Should I add oyster sauce to enhance the flavor of the broth? Oyster sauce is not necessary and may detract from the dish’s authenticity.
- Can I use instant stock from the grocery store instead of making the broth from scratch? The broth is the essence of the dish and should be made from scratch for the best flavor.
