(Complete Recipe) Kai See Hor Fun

INGREDIENTS :
**A**
2.2kgs Eco Vision chic skinless (less the 2 drumsticks for my own reference)

600gm prawn shells with heads ON
(I've been keeping it for some time from my daily usage, especially those big head with more HarGo that makes the reddish color)

**B**
80gm Soy Bean (soaked till needed)
30gm Rock Sugar (I used big block)
35gm Ikan Bills (rinse and drain)
1 Tbsp Peppercorn
4 Ltr + 200ml hot

GARNISHING :
50sen Beansprout (removed head & root)
2 stalks chives (cut 1")
1 pc chicken breast (I got fr the same chic)
12 prawns
Some fried shallots

7 Tbsp oil (I used Palm Oil)
2 packs Hor Fun (for our family of 5paxs)

SEASONING :
4 tsp salt (I used 50% Sodium Reduction)
Pls feel free to adjust according to your taste ..
4 tsp Seasoning Powder

METHOD :
1) Blanch chic in hot water for 10mins, remove, rinse and drain ..
(place chic in cold water b4 turn on the flame)
2) Heat wok with oil. Put in prawns and fry till aromatic and the oil fr prawns head are released about 10mins ..
3) Combine A & B in a large stock pot add 4Ltr water bring to boil in high flame for half an hour, turn low flame add in 200ml hot water, simmer for at least 1.5hrs ..
(I cooked 3hrs)
4) Strain and discard the residue, reserve the stock ..
5) Add in seasoning and bring to second boil .. taste and adjust accordingly ..
6) Blanch chic breast & prawns in the stock for better flavor .. (shred chic & halved prawn horizontally)
7) Scald hor fun and beansprout in hot water .. remove .. toss dry .. put into bowl .. arrange garnishing and ladle superior stock .. serve with red cut chili in soy sauce 😋

Notes :
Remaining stock can be kept freezer till needed ..
You may use less prawn shells .. min 200gm ..

Link back to DHM: https://www.facebook.com/groups/dailyhomecookmeal/permalink/2005571653037093/
Credit: Yvonne Ng
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/06/complete-recipe-kai-see-hor-fun.html

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