This dish is a perennial favourite with Foochow people. I had my first try when I moved to Sitiawan, Perak, Malaysia in the mid 80s.
2 inches Ginger – julienne
3 heaped tbsp Red Glutinous Rice Wine (not an easy thing to find, but it’s a must for this recipe – comes in 3 forms.. liquid, chunky paste-like or a mix between the 2.. i prefer to have some substance.. ie. chunky paste-like.. which is actually the mashed up fermented red glutinous rice)
300gm Chicken meat – cut to bite-sized pieces
1/2 cup oil
1/2 cup Shao Xing wine
1 tsp Sesame oil
Mee suah (a thin variety of salted wheat noodles)
Soy sauce and/or sugar to taste
Chinese Veggies if you like
- Marinade Chicken pieces with the Red Wine paste & some pepper (leave for 10-20 mins)
- Heat up 1/2 cup oil in wok
- Stir fry julienne Ginger till golden brown, remove for later use
- Stir fry chicken pieces over high heat for 3-4 mins
- Add in Shao Xing wine and Sesame oil and continue cooking for another 2-3 mins
- Add in enough water to make a soup (2-3 cups should suffice), bring back to a boil
- Add in Mee Suah and cook for about 2 mins making sure the noodles doesn’t clump together
- Add in Chinese veggies
- Season with Soy sauce and/or sugar according to your taste
- Serve in a bowl and top with fried ginger
When my Sitiawan food cravings come.. and the anticipation of savouring this bowl of awesome goodness… ahh..
I’m lucky that the shops nearby sell Ang Chiew.