Ingredients
1 pkt of Ipoh Hor (bot at ntuc)
1 Chicken drumstick(cut into 2 sections. Boiled, when cooled, tear into shreds)
Peeled prawns
8 Shitake mushroom
1 small slice of ginger
Xiao bai chye
1 small Onion (cut into tiny pcs)
Oil
Ikan bilis boiled with water (300ml) for 30min, used as stock.
Salt
Seasoning in a bowl
Pepper
3 tbsp of Light Soy Sauce
2 tbsp of Fish Sauce
2 Sesame oil
2 dark Soy Sauce
3 tbsp oyster sauce
1 small bowl of water with 4 tbsp cornstarch..
Method..
Heat a wok, 2 tbsp of oil, fry the onions til crispy...(onion oil keep it for later use)
Fill a pot with enough water to cover the chicken drumstick and put a small pc of ginger and a pinch of salt and boil til is done.
Remove the chicken from the pot when is cooled, tear into shreds and set aside.
Keep the chicken stock to make the gravy.
Take 300ml of the chicken stock and the ikan bilis stock and bring to boil in a pot. Put a tsp of oil . Blanch the vege and set aside.
Put prawns in and cook til is red n take it out, set aside.
Put mushroom in and continue to boil the stock. Gradually stir in the seasoning in a bowl.
Pour the corn flour with water slowly til is thicken.
Turn off the heat and set aside.
Bring a pot of water to a boil.
Add a tsp of oil into the pot.
Put Ipoh hor fun in it and stir for 1min...let it boiled for 2mins.
Once Ipoh hor fun done, put 1 tsp of onion oil onto the plate, put hor fun and the gravy in it n toss.
Put all the ingredients and serve hot
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