Originated from Ipoh Malaysia, this is definitely a classic dish. The combination of chicken and prawn broth - together with steamed sesame chicken - HEAVEN!
Ingredients
- 500g chicken breast
- 500g prawns (peel the shells and heads off but keep it to make the broth)
- Chicken stock
- 5 cloves of garlic (finely chopped)
- Bean sprouts
- Chives
- Sesame oil
- Cooking oil
- White pepper powder
- Salt
- Fresh Broad rice noodles (Kuey Teow)
- Marinate chicken breast with sesame oil, white pepper powder, salt and a little bit of cooking oil and put aside for 10-15 minutes.
- Steam chicken for 15 minutes. Slice finely when cool. Set aside.
- Boil 5 cups of water in a pot and cook prawn heads and shells for about 10 minutes. Sieve water and discard the heads and shells.
- To make the broth, heat 2 tablespoon of cooking oil in another pot and saute' garlic until golden brown. Add chicken stock and the prawn stock prepared earlier. Add salt to taste.
- Heat broad rice noodles in a microwave for 3 minutes.
- Boil water in a pot and cook prawns, chives and bean sprouts for 1-2 minutes.
- To serve, put noodles in a bowl, pour soup over noodles and arrange sliced chicken, prawns, chives and bean sprouts on top.
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