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The dish's story
Iconic Ipoh tauge ayam (poached chicken with plump limestone-water bean sprouts and hor fun) since 1957, effectively synonymous with the dish in Ipoh.
📋 Daniel Food Diary🍴 Traditional Ipoh recipe — Lou Wong Bean Sprout Chicken
📋 recipe source: No-Frills RecipesIngredients
- • whole free-range chicken 800 g
- • flat rice noodles (hor fun) 300 g
- • young ginger, julienned 20 g
- • shallots, sliced 60 g
- • bean sprouts 200 g
- • chicken frame (for stock) 1
- • salt to taste
- • light soy sauce to taste
- • sesame oil to taste
- • red chili, sliced 1
- • cucumber, sliced 1
- • spring onions, chopped to garnish
Method
- 1 Bring a pot of water big enough to submerge the chicken to a boil. Lower in the chicken, reduce to medium, cover and poach 10 minutes; turn off the heat and let it sit 10 more minutes.
- 2 Lift out the chicken and plunge it into cold water for 5 minutes, then drain and let cool. Keep the poaching water as stock.
- 3 Add the chicken frame to the stock and simmer about 30 minutes until reduced by half.
- 4 Chop the chicken, arrange over cucumber slices and dress with light soy sauce, a little sesame oil and pepper; garnish with spring onions and chili.
- 5 Cook the rice noodles 1 minute until translucent, drain into bowls and ladle over the hot broth.
- 6 Blanch the bean sprouts about 10 seconds, drain, and dress with light soy sauce, sesame oil and pepper. Serve the three elements together.