Ingredients
Chicken bones
Half cup soya beans
Half cup Ikan bilis
Rock sugar
Salt
Hor Fun (thin type)
Fried onions
Chicken breast
Prawns
Chives
1. Peal prawns and keep heads and shells.
2. Soak the prawns in some corn flour, water and salt. After 10 to 15 minutes, wash under running water until the water is clear. Thereafter, marinate the prawns with some salt.
3. Drain the prawn heads and shells of water until it is quite dry. Fry them in a few table spoons of oil. I like to squash the prawn heads with my spatula as this makes the oil even more red. When the prawn heads and shells become crispy, drain them and you now have an orange red oil which you can use to add to the final dish to add more prawn flavour.
4. Boil a pot of water with the chicken bones, soya beans and Ikan bilis. After about 2 hours, add some rock sugar and salt to taste. If the chicken stock is not strong enough, add some chicken stock powder if you like. 30 minutes before you cook, thrown in the crispy prawn heads and shells and the soup will now become more flavorful and turn a bit orangy. Finally, sieve the stock of all the ingredients.
5. Boil the chicken breast and prawns in the stock and set aside. Using your fingers, peel the chicken breast to strips. You can off the fire and throw in the chives. The heat will cook the chives.
6. Boil the noodles batch by batch and drain them before transferring to the bowls. Add the soup to each bowl, just enough to cover the noodles.
7. Add the prawns and chicken strips into the soup. Throw in some fried onions for garnishing. Add some prawn oil to enhance the colour and taste.
8. Enjoy your food and Happy Cooking!!
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