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
Instructions
- 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.
- 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.
- Bring to a boil and adjust with seasoning. Reduce the heat and cook for 10-15 minutes or until chicken is cooked through.
- 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.
