• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • (A)
  • 10 Chinese dried red dates, rinsed, seeded and split to release flavour
  • 2 pieces pak kei
  • 10g tong sum
  • 1 tbsp kei chi
  • 1.3 litres fresh chicken stock
  • (B)
  • 100g matured ginger, smashed
  • 2 tbsp sesame oil
  • 50g red rice wine dregs (residue from fermented red rice wine), store-bought
  • 4 pieces chicken drumsticks, chopped into bite-sized pieces
  • 250ml glutinous rice wine
  • 200g flour vermicelli (meen seen)
  • Seasoning
  • 1 tbsp light soy sauce
  • ¾-1 tsp salt or to taste
  • 15g rock sugar or to taste


  1. Bring chicken stock, pak kei, tong sum, red dates and kei chi to a boil in a pot. Reduce the heat and let it simmer for 20-25 minutes. Discard the herbs.
  2. Heat sesame oil in a large saucepan. Add ginger, red grain wine residue, glutinous rice wine and chicken. Fry until fragrant. Pour the herbal stock into pan with the chicken.
  3. Bring to a boil and adjust with seasoning. Reduce the heat and cook for 10-15 minutes or until chicken is cooked through.
  4. Scald flour vermicelli in boiling water for 1-2 minutes. Drain and place in individual soup bowls. Pour in hot soup over the vermicelli and serve immediately.

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