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
- 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.
