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1
Make the Clear Chicken Broth
1 Hour 10 Mins
Gentle simmer, about 95°C (203°F)
Put the chicken carcass, water, prawn shells and heads, ginger, garlic and white pepper in a large pot. Bring to a boil over high heat, skim off the foam, then lower to the gentlest simmer and cook for 60 minutes. Do not let it boil hard. Strain the broth, return it to the pot, and season with the soy sauce, rock sugar, bouillon if using, and salt to taste.
A simmer, not a boil: bubbles should barely break the surface. Hard boiling emulsifies fat into the broth and turns it cloudy.
Done when: Broth clear and golden, tasting cleanly of chicken with a whisper of prawn.
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2
Poach the Chicken and Prawns
25 Mins
Poaching, about 85°C (185°F)
While the broth simmers, lower the chicken breasts into it and poach for 10 minutes, then turn off the heat and leave them in for 15 minutes more. Lift them out, cool slightly, and shred into thin strips with two forks. Blanch the prawns in the hot broth for 2 minutes until just pink, then lift them out.
Do not boil the chicken: gentle poaching keeps the breast juicy and easy to shred instead of dry and stringy.
Done when: Chicken cooked through to 74°C (165°F) and shredding easily; prawns pink and just firm.
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3
Fry the Shallots Crisp
5 Mins
Medium heat, about 170°C (340°F)
Heat the oil in a small pan over medium heat and fry the sliced shallots, stirring often, for 3-4 minutes until deep golden and crisp. Lift them out with a slotted spoon and drain on paper. They crisp further as they cool.
Pull the shallots out a shade before they look done: they keep cooking in the hot oil and turn bitter if they go dark.
Done when: Shallots deep golden, crisp and fragrant, not dark brown.
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4
Blanch the Noodles and Sprouts
5 Mins
Boiling water, 100°C (212°F)
Bring a pot of water to a rolling boil. Blanch the bean sprouts for 20-30 seconds and lift them out. Blanch the chives for 10 seconds. Then blanch the flat rice noodles for a few seconds only, just until they loosen and turn silky, and drain well. Divide the noodles, bean sprouts and chives between four deep bowls.
Work fast and in small batches: hor fun goes from silky to mush in seconds, so have the bowls ready before the noodles hit the water.
Done when: Noodles silky and loose, sprouts still crunchy, chives bright green.
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5
Assemble the Bowls and Serve
5 Mins
Broth boiling, 100°C (212°F)
Top each bowl with shredded chicken and prawns, then ladle over the hot broth — about 350 ml per bowl. Scatter the crisp shallots on top and serve at once, with sliced chillies in light soy sauce on the side.
Ladle the broth over the noodles at the table, not before: the noodles keep their silky bite and the shallots stay crisp.
Done when: Bowls piping hot, broth clear, toppings bright and the shallots still crisp.
auto_awesome Finishing Touches & Plating
Serve each bowl piping hot, with the broth ladled over the noodles at the table and the chillies in light soy sauce on the side, so everyone seasons their own bowl.
Malaysia
1h 10m
