Foochow Red Glutinous Wine Mee Sua Recipe

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Red Glutinous Wine Mee Sua

Posted by wiffy on August 5, 2014

Foochow Red Wine Mee Sua Recipe

Foochow Red Glutinous Wine Mee Sua Recipe

For those eating this as a confinement dish, you will add a lot more sesame oil, ginger and wine, to taste. This will generally be too “heaty” for a normal person but it is said to be beneficial to a woman recuperating from childbirth.

If you only have access to the glutinous wine lees and not the wine, you can substitute with normal Chinese rice wine for simmering the chicken, and Hua Diao Jiu 花雕酒 or Shao Xing Jiu 绍兴酒 for topping your bowl of mee sua before serving.

Serves: 2

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients:

500g chicken drumlets (can substitute with chopped chicken thigh or half chicken)
3 slices ginger cut to thin strips
2 tbsp sesame oil
1 tbsp olive or vegetable oil
2 servings of mee suah (about 80g per person)
600ml red glutinuous wine (红槽酒)
light soy sauce, salt, sesame oil (or even chicken cube) for seasoning; to taste

(A) Marinade

1 heaped tbsp red glutinous wine lees (红槽)
1 tbsp grated ginger juice
1 tsp sesame oil
1/2 tsp light soy sauce

Garnishing

more red glutinous wine (I use a generous amount, about 2 tbsp per bowl; may also substitute with Shaoxing wine for a stronger wine aroma)
coriander (cilantro)

Directions:

In a bowl, marinade chicken with (A) for half an hour.
In a wok, heat sesame oil and olive oil. Add thinly sliced ginger strips and fry them until crisp. Set aside the fried ginger strips.
Using the remaining oil in the wok, stir fry the chicken until they are cooked on the surface.
Add red glutinous wine and the remaining marinade sauce. Cover with a lid and simmer for about 10 minutes or until the chicken is cooked, stirring the pot at intervals.
Add more wine or hot water if there is not sufficient soup. Season to taste (e.g. soy sauce for more salty, sesame oil for more fragrance).
In another pot, bring water to boil, add mee suah and cook for about 1 minute, separating the strands with chopsticks.
Drain the cooked mee suah and set in two serving bowls. Arrange the cooked chicken pieces on top of mee suah, and pour the soup over. For a richer wine aroma, drizzle 2 tablespoons of red glutinuous wine to top each bowl. Garnish with coriander and fried ginger.