1.2-1.5kg free-range kampung chicken, chopped into bite-sized pieces
1,700ml fresh chicken stock
400ml red grain wine
170g mature ginger, cleaned and smashed
3 tbsp red grain wine residue
350g vermicelli (mee sua)
3 tbsp sesame oil
12g tong sum
8-10 seeded red dates
1 tbsp kei chi
1 tbsp light soy sauce
1 tsp salt
1 heaped tablespoon rock sugar or to taste
Combine chicken stock and ingredients (B) in a pot. Bring to a boil then reduce the heat and cook for about an hour over a gentle low heat. Strain the herbal stock and discard the herbs.
Heat sesame oil and fry ginger until aromatic. Add red wine residue and chicken and stir-fry well. Pour in the herbal stock and stir in seasoning. Bring to a boil then reduce the heat and simmer for 15 minutes.
Pour in the red grain wine and bring to a quick rolling boil for a while.
Blanch vermicelli in boiling water for about 2-3 minutes. Remove and drain then divide into individual serving bowls.
Add the prepared red grain wine soup with the chicken to the vermicelli and serve immediately.