P.S Click HERE for Ipoh Hor Fun - rice noodle soup with prawns and chicken.
Prepare the ingredients.
Heat 2 tbs of oil and add in the rock sugar til it turns brown then pour in the sauce ingredients except the aromatics.
Bring it to a boil then add chicken and aromatics. When the stock returns to a simmer remove pot from heat, cover and let the chicken steep in the stock for 20 minutes.
Remove chicken from the pot after 20 minutes, shred chicken when they are cool enough to handle. Thicken sauce with corn solution.
Pour some sauce over blanched noodles, add bokchoy, shredded chicken and toppings. Serve with your preferred condiments. Mix well and enjoy!