Recipe: Ipoh Kai See Hor Fun – Shredded Chicken Kway Teow (鸡丝河粉)

I might not be an Ipoh-rian (person from Ipoh) but I married one. And during our visits back to Ipoh, we will definitely have the famous Ipoh Hor Fun from Thean Chun Coffeeshop. It might seem like a simple and underwhelming noodle dish compared to curry laksa or prawn mee but it is arguably one of Ipoh’s most iconic dishes – and for a good reason.

The secret of this noodle dish lies in the incredibly flavoursome soup coupled with the vividly orange layer of oil that comes from boiling the prawn heads.  A handful of shredded tender poached chicken, halved shrimps, and chopped chives, served with a small saucer of chopped birds-eye chillies in soy sauce… You may find yourself downing a bowl in record time; slurping up every strand of the noodles and drinking up every drop of soup.

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Serves 4 to 5 pax


1 kg hor fun / flat noodle

2 litres of water

1 chicken (about 1.2kg)

1 chicken carcass

500g prawns, shelled (reserved)

1 bag of 1 tablespoon white peppercorns

Rock sugar to taste

Salt to taste

4 tablespoons cooking oil


Spring Onions / Chives

Fried shallots (optional)


Making the Broth

  1. Remove the chicken breast meat and set aside.
  2. Place the chicken carcass, the remaining chicken, water, and the bag of peppercorns in a large pot, then bring to a boil.
  3. Skim off all the impurities and reduce to medium-low heat. Let it simmer for 1½ to 2 hours.
  4. Next, add 4 tablespoons of oil to a pan then fry the prawn heads and shells for about 10 to 12 minutes.
  5. Then strain the shells, reserve the oil, and place the shells into the broth.
  6. Bring the broth to a boil then simmer for about 30 minutes.
  7. Season with rock sugar and salt.
  8. Once the broth is done, adjust the taste accordingly with more salt or sugar, if required.
  9. Strain the broth and set aside.

Preparing the garnishing ingredients

  1. Cook the chicken breast meat in the stock for about 10 minutes.
  2. Remove from the stock and randomly tear them into thin strips using your fingers.
  3. Blanch the peeled prawns in the broth.
  4. Remove the prawns from the boiling water and let the cool before slicing the prawns into two halves.
  5. Cut the chives into 1-inch strips.


  1. Bring the broth to a boil.
  2. Boil a pot of water and blanch the required portion of the hor fun for a few seconds, then distribute them into each serving bowl.
  3. Add a few pieces of the cooked prawns, chicken, and chives.
  4. Add the boiling broth into each bowl, 1 tablespoon of the reserved prawn oil, and garnish with fried shallots (if you like), then serve immediately.
  5. A small dish of light soy sauce with cut red chillies will be an added bonus!

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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