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

Recipe Ingredient

  • 1.2-1.5kg free-range kampung chicken, chopped into bite-sized pieces
  • 1,700ml fresh chicken stock
  • 400ml red grain wine
  • [(A)]
  • 170g mature ginger, cleaned and smashed
  • 3 tbsp red grain wine residue
  • 350g vermicelli (mee sua)
  • 3 tbsp sesame oil
  • [(B)]
  • 12g tong sum
  • 8-10 seeded red dates
  • 1 tbsp kei chi
  • [Seasoning]
  • 1 tbsp light soy sauce
  • 1 tsp salt
  • 1 heaped tablespoon rock sugar or to taste

Instructions

  1. 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.
  2. 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.
  3. Pour in the red grain wine and bring to a quick rolling boil for a while.
  4. Blanch vermicelli in boiling water for about 2-3 minutes. Remove and drain then divide into individual serving bowls.
  5. Add the prepared red grain wine soup with the chicken to the vermicelli and serve immediately.

You may also like

Leave a Reply

Your email address will not be published.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