Chicken Ho Fun

1. 1

   Firstly, prepare the broth. Peel the prawns and devein. Keep the prawn heads and shell for the broth later.

2. 2

   Bring water to boil in a stock pot. Add chicken and leave it to a boil before turning the fire down and simmer.

3. 3

   In the meantime, heat up vegetable oil in a wok and fry the prawn heads and shells until they turn golden. Remove from the wok and add fried prawn heads and shells into the stock. Soon, you will notice that a layer of red oil start to form at the top. Simmer for about an hour. During this time, you can also remove some chicken pieces for the chicken slices. Remember to adjust flavoring - if the stock is not tasty, add chicken stock. If it's not salty, then add some salt.

4. 4

   Strain the stock and set aside. Blanch the prawn meat in the stock and after it has cooled, start to butterfly the prawns. Blanch the cut spring onion and set aside.

5. 5

   Remove the flat noodles and blanch in a pot of hot water for about 15 seconds. If you are using dry flat noodles, cook in a pot of hot water longer until it softens (but not too soft).

6. 6

   Put the cooked noodles in a bowl. Add a few pieces of cooked prawns, chicken slices and spring onion. Add the stock. Then garnish with fried shallots and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.