Red Glutinous Rice Wine Chicken Mee Sua

Contributed by: Dorothy Tan

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It is a tradition to celebrate on the first day of Chinese New Year and our birthdays with a bowl of Fuzhou red wine chicken mee sua (ang chow mee sua).

This one-dish meal contains sesame oil, lots of ginger, rice wine and rice wine lees, and because of it’s nourishing properties, it is also served during confinement, to nurse a mother’s body back to good health.

This dish always reminds me of my late sis-in-law. She would cook my favourite chicken ang chow for my birthdays. Apart from its many health benefits, It is also so delicious.

My family and I really love eating this dish, so does my grandchildren, who over time, have grown to love and appreciate this dish. It is my wish that one day they too will learn how to cook this dish for their own family so that the tradition will continue on for my future generations to enjoy.

Portion: 2 pax
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

Ingredients

• 4 stacks / packets of mee sua

• ½ cup of sesame oil

• 2 – 3 tbsp of light soya sauce

• 60g of ginger, sliced thinly

• 4 tbsp of red wine

• 3 tbsp of red yeast paste (ang chow)

• ¼ of chicken chopped into pieces

• 2 hardboiled eggs

• 1 cube of chicken stock


Method

1. Slice the ginger thinly and put it aside.

2. Cut the chicken into small pieces.

3. Heat the sesame oil and fry ginger till brown and crispy.

4. Season the chicken with light soya sauce, red yeast paste (ang chow) and chicken stock.

5. Dish out the ginger and in the same wok fry the seasoned chicken on low heat.

6. Pour 2 cups of water into the chicken and simmer it for 20 mins until cooked.

7. In another pot, boil some water, once boiled add in the mee sua till cooked.

8. Dish out the mee sua into a bowl.

9. Add red wine and broth to the mee sua.

10. Lastly, garnish it with crispy ginger and serve.


Helpful Tips

More ginger the better (must be crispy and golden brown)

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