Red Glutinous Rice Wine Chicken Mee Sua 红糟鸡面线

🧂 Ingredients

• 1 kg chicken

  cleaned and chopped
• 3 tbsp sesame oil
• 4 cloves garlic
• 100 g old ginger
• 250 g red glutinous wine lees (红糟)

  and more to add to gravy
• 500 ml red glutinous rice wine
• Parsley

  optional as garnish
• Mee sua
• 100-200 ml water
• Salt

  optional, season to taste
• White pepper powder

  optional, season to taste

Instructions

• 1 Peel and crush 4 cloves garlic . Peel and julienne 100 g old ginger into strips.
• 2 Warm 3 tbsp sesame oil over medium heat in a deep pot.
  
  Add half of the ginger strips and fry until slightly brown and crisp. Set aside
  to use as garnish later. Leave the oil in the pot.
• 3 In the same pot, add crushed garlic and the other half of the ginger strips and
  sauté till aromatic.
• 4 Add 1 kg chicken and cook for about 10 minutes, stirring occassionally.
• 5 Add 250 g red glutinous wine lees (红糟) and stir fry to mix evenly with the
  chicken.
• 6 Add 500 ml red glutinous rice wine and stir to mix well. Bring it to a boil.
  
  Reduce heat and cover with lid to simmer for about 20 minutes. The chicken will
  release moisture while cooking.
• 7 Add more red glutinous rice wine (optional if you would like more gravy) and
  100-200 ml water to the gravy to cover the chicken. Mix to cook evenly for about
  1 minute. Turn off heat.
  
  Note: optional to add seasoning such as Salt and White pepper powder, the dish
  is already quite flavourful without.
• 8 Boil water in a separate pot. Once boiled, add a portion of Mee sua and loosen
  the mee sua with chopsticks or a fork. Let it boil for about 30-45 seconds until
  the mee sua turns soft.
• 9 Remove mee sua from water and serve with the red glutinous rice wine chicken and
  gravy.
  
  Garnish with fried ginger strips and Parsley.

Nutrition Info