Seafood Hor Fun (海鲜河粉)

Ingredients: (portion for 2 adults, 2 kids)

• 800g of broad kway tiao (bought from wet market)
• 8 pieces of Prawns (remove shell and devein)
• 1 medium-size sotong (cleaned and sliced into pieces)
• 200g lean meat (sliced to thin pieces) 
• 100g sliced fish (optional, can use any fillet fish) 
• Fishcake (sliced) 
• A handful of cai sim 
• 5 cloves of garlic, minced 
• 2 beaten eggs
• Half bowl potato starch mixed with water
• About 1.5litres of homemade chicken stock (refer to notes at end of recipe) 

Method:

1. Marinate sliced lean meat with 1/2 tsp of salt, 1/2 tsp of light soya sauce, 1/2 tsp cooking wine, 1/2 tsp sesame oil, a dash of pepper  and 1 tsp of corn flour. Mix well and set aside or at least 30 minutes. 
2. Heat wok with some oil on medium heat. Add minced garlic and fry till fragrant. Add kway tiao and use chopsticks to loosen. Add dark soy sauce and light soy sauce. Mix well and stir fry for about 5 minutes. Add more sauce if you want your Kway tiao darker. Fry A little longer if you want them charred. Remove and set aside. (I normally don’t rinse Kway tiao. If you have concerns, you can rinse quickly over running water on colander.) Drain and add some cooking oil. 
3. Heat same wok with some oil. Stirfry garlic till fragrant. Add marinated lean meat. Stirfry till Pork is no longer pink. Add in homemade chicken stock. Bring to a boil. Add prawns and sotong. Add caixin, marinated sliced fish and fish cakes. 
4. Add seasonings: light soya sauce, oyster sauce, fish sauce, a little dark soy sauce for colour,  some pepper and a dash of cooking wine. Mix well. Taste and adjust accordingly to your taste.
5. Thickened with potato starch water. Drizzle beaten eggs all around. Let it set for five seconds, then off heat and use spatula to gently stir.
6. To serve, place some kway tiao on plate and pour sauce over. Serve hot with green chili. 

Notes: 

To make homemade chicken stock, prepare 4 chicken carcasses and 1 dozen of chicken feet. Blanched chicken carcasses and chicken feet to remove blood. Remove, rinsed and set aside. Boil about 2 liters of water in a fresh pot. Prepare 3 stalks of spring onion, 2 inch size ginger, 10cloves of garlic and 2 stalks of coriander roots (optional). Placed ingredients and blanched chicken into the fresh pot of water. Bring to a rolling boil for 25mins and lower heat to a simmer. Simmer gently on stovetop for 1-1.5 hours. 

I prefer to use a thermal to pot to cook chicken stock. Bring the ingredients to a boil for 15mins. Then transfer to outer pot for at least 6 hours. Reheat thermal pot. Bring to a rolling boil and transfer to outer pot for it to continue to cook for another 6-8hours for thicker broth. You can reheat the third time and chicken stock is good to use.