Kale Peperoncino Pasta Recipe Spinach Tomato Egg Drop Soup Recipe Salmon Umeboshi Pasta Recipe Teriyaki Hotate & Shishito Peppers Recipe Teriyaki Salmon & Scallions Recipe 15-Minute Salmon Ochazuke Recipe

Sesame Wine Chicken Mee Sua

Sesame Wine Chicken Mee Sua Recipe

Since the trio ingredients of ginger, sesame oil and Chinese wine are warming ingredients, you may use more or less of each ingredient according to personal preference and the season. For extra wine taste, add 1 tbsp of Chinese wine to each bowl of noodles before serving.

“Mee sua” or wheat vermicelli can be substituted with Japanese somen noodles or angel hair.


Sesame wine chicken soup:

  • 3 tbsp pure sesame oil
  • 50 grams ginger sliced thinly
  • 500 grams chicken drumlets
  • 500 ml chicken stock as a short cut, use instant tetra-pak stock
  • 200+100 ml Chinese wine (Hua Tiao/Shaoxing) divided
  • dried black fungus soaked in hot water until softened; drained
  • dried shiitake mushrooms* soaked in hot water until softened, squeeze out excess liquids
  • 1/2 tbsp wolfberries soaked in water until plump; drained

* Use thin, quick cooking type of dried shiitake mushrooms

To serve as a one-dish noodle dish:

  • 3-4 bundles “mee sua” (wheat vermicelli/面线) about 50 grams per bundle per person
  • chopped spring onions to garnish
  • sesame oil 1 tsp per bowl


Sesame wine chicken soup (麻油酒鸡汤)

  1. Heat sesame oil in wok. Add ginger slices and fry until fragrant, about 3 minutes.
  2. Add chicken and stir fry until cooked on surface.
  3. Add chicken stock, 200ml wine, black fungus and shiitake mushrooms. Simmer for 15 minutes, skimming off any scum on the surface with a mesh strainer.
  4. Add wolfberries and the remaining wine (100ml). Simmer for 5 more minutes. Season to taste.

Serving as a one-dish meal (麻油酒鸡面线)

  1. Bring a small pot of water to boil. Cook noodles for about a minute, then drain and set aside in serving bowls.
  2. Toss each bowl of noodle with 1 tsp of sesame oil.
  3. Ladle the chicken wine soup over the noodles, garnish with spring onions and serve immediately.


Pages: 1 2

13 comments on “Sesame Wine Chicken Mee Sua”

  1. Very nutritious and flavourful with sesame wine and ginger.

  2. The sesame oil will be most aromatic when the dish is cooked fresh, and enjoyed fresh! The leftover will be still good but definitely a different flavor dimension.

    This is another Taiwanese’s favorite, I think? :p

  3. Hello. Do you use 200ml of rice wine + 100ml of Hua Tiao?

    • Hi Ling, it’s only Hua Tiao (no rice wine). Add 200 ml in step 3 (simmer 15 minutes), then add the remaining 100 ml at step 4 to simmer for 5 minutes. This is to get a stronger wine taste vs adding all at one go. I’ve rephrased step 3 to make it clearer. Thanks.

  4. Pingback: My new gadget! – Love – Time – The End

  5. Hi! Can I just use water instead of chicken stock ?

  6. I made it for myself and tried to 1/3 all the ingredients. I think the chicken stock cannot be 1/3 as mine became mee sua dry. ????
    But anyway it’s still very delicious.

  7. Hi, can i also add white fungus instead of black?

  8. Hello, can I keep this warm in the rice cooker for a few hours after cooking this? I’d like to cook this in the early afternoon to have for dinner at night but not sure if I can keep this warm in the rice cooker. Thanks!

    • Hi sorry for my late reply. Yes you can keep it warm in the rice cooker. For me, I usually reheat it only when serving again at night.

Leave a Reply

Your email address will not be published. Required fields are marked *