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

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


  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.
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