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| Product(s) Used for this Recipe |
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Ipoh Chicken Prawn Hor Fun
怡保鸡丝虾河粉 |
| Ingredients |
500g Hor Fun
5 big dried mushrooms
250g prawns
1tsp salt & a dash of pepper.
18g Shallots
5g minced garlic
5g minced ginger.
2 cups*Swanson's Clear Chicken Broth
250g chicken leg
1/2 tsp salt
A dash of pepper
1 tsp Oil
1 tsp minced garlic
2 cups *Swanson's Clear Chicken Broth
250g taugeh (Bean sprouts)
200g Koo Chye(Chives)
2 TBS Potato starch diluted in 4 TBS water as THICKENING
For seasonings:
1 TBS Oyster Sauce
1/2 tsp sugar
A dash of pepper
1 cup water
1/2 tsp salt
For garnishing:
Some Red Chillie,Some Golden Shallots
550克河粉
5朵香菇
250g虾
1茶匙盐
少许胡椒粉
18克小葱头
5克葱蓉
5克姜蓉
2杯（500毫升）*史云生清鸡汤
250克鸡腿
1/2茶匙盐
少许胡椒粉
1茶匙油
1 茶匙葱蓉
2杯（500毫升）*史云生清鸡汤
250克豆芽
200克生菜
2汤匙马铃薯粉和4汤匙水调开成粉浆（打芡用）
调味用：
1 汤匙蚝油
1/2茶匙糖
少许胡椒粉
1杯水
1/2茶匙盐
装饰用：
适量红辣椒丝
适量香葱酥
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| Cooking Detail |
| Serving | : | For 4-5 servings as a lunch meal by itself
4-5人份
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| Methods |
1.550g Hor Fun(ready bought from wet market).Pour hot boiling water over to remove oil.Drain.
2.5 big Dried mushrooms(presoaked & cut to shreads)
3.250g prawns without shells.Marinate with 1 tsp salt & a dash of pepper.Scald in hot boiling water with sg sliced ginger.When cooked,drain & leave aside to cool.Peel open shells.
4.18g Shallots, sg minced garlic,sg minced ginger,2 cups*Swanson's Clear Chicken Broth with mushrooms shreads to boil for 5 minutes.Dash out mushrooms leave aside.
5.250g chicken leg without bones,season with 1/2 tsp salt, a dash of pepper, boil in the same chicken stock till cooked (about 5 minutes).Remove from chicken stock and shread chicken.Leave aside.
6.In a non-stick saucepan , heat up 1 tsp oil , saute 1 tsp garlic pour in 2 cups *Swanson's Clear Chicken Broth.Bring to a boil.Scald 250g Taugeh & 200g Koo Chye (cut to 2 inches long separately)Drain.Save the stock.
7.Mix 2 TBS potato starch with 4 TBS water as thickening.
8.To make GRAVY in the stock from step (6),add in 1 TBS Oyster sauce ,1/2tsp sugar, a dash of pepper, 1 cup water & 1/2 tsp salt, bring to a boil , thicken with thickening from step(7).When this sauce is ready,pour it over every serving of Hor Fun with all the other ingredients nicely arranged.
9.Garnish with some red cut chillies golden shallots.Ready to serve.
做法：
1.550克河粉（在湿菜场可买到），用沸水冲一冲，沥干备用。
2.5朵香菇，泡软切丝。
3.250克虾，用1茶匙盐和少许胡椒粉腌入。把一小锅水和5克姜片煮沸加入锅烫熟。取出去壳备用。
4.18克小葱头，5克葱蓉，5克姜蓉，2杯*史云生清鸡汤香菇丝同煮5分钟。把香菇丝捞出备用。
5.250克鸡腿肉先用1/2茶匙盐，少许胡椒粉腌入味，再用（4）的鸡腿煮熟（大约5分钟）。取出切丝。
6.用不黏低煎锅，烧热1 茶匙油，爆香1茶匙葱蓉煮沸.分别加入豆芽和生菜(切成2寸段）烫熟捞起备
用.留汤汁.
7.把2汤匙马铃薯粉和4汤匙水调好成粉浆.
8.准备做淋汁,在(6)的汤汁里加入1 汤匙蚝油,1/2茶匙糖,少许胡椒粉,1 杯水和1/2茶匙盐煮滚,用(7)的
马铃薯粉浆打芡.淋汁做好后倒在每一碟的河粉放入鸡肉,虾,豆芽和生菜,淋上淋汁.
9.用少许红辣椒丝,香葱酥拌碟即成.
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