This is the traditional dish for the Fuzhou dialect group to have this dish on 1st day Chinese New Year or Birthdays. I’m not from that dialect group but I love this dish.

Ladies usually have this during confinement with more sesame oil, ginger and wine. I cut it down slightly as it might be too “heaty”.

For the mee suah, I actually use the hand made heng hua mee suah (flour vermicelli) as unlike the rest, it is not salty and I like the texture better

INGREDIENTS: Serves 2
1 chicken drumstick, including the thigh part(chopped to bite size)
3 slices ginger, cut to thin strips
1 tbsp vegetable oil
2 servings of mee suah (about 80g per person)
600ml red glutinuous wine (红槽酒)
1 tsp light soy sauce, for seasoning
coriander (cilantro), for garnishing

For Marinade
1 tbsp red glutinous wine lees (红槽)
1 tbsp ginger, finely chopped
1 tsp sesame oil
1/2 tsp light soy sauce

DIRECTIONS:
1. In a bowl, marinade chicken for half an hour – an hour.

2. In a wok, heat some oil. Add thinly sliced ginger strips and fry them until crisp. Set aside the fried ginger strips.

3. With the remaining oil in the wok, stir fry the chicken until they are cooked on the surface.

4. Add red glutinous wine. Cover with a lid and simmer for about 10 minutes or until the chicken is cooked, stirring the pot at intervals.

5. Add more wine or hot water if there is insufficient soup. Season to taste

6. In another pot, bring water to boil, add mee suah and cook for about 1 minute, separating the strands with chopsticks.

7. Drain the cooked mee suah and set in two serving bowls. Arrange the cooked chicken pieces on top of mee suah, and pour the soup over. For a richer wine aroma, drizzle 2 tablespoons of red glutinuous wine to top each bowl. Garnish with coriander and fried ginger.