Recipe: Ginger Wine Chicken Mee Sua 姜酒鸡面线

During confinement, the Chinese will usually have ginger wine chicken 姜酒雞 as they believe that ginger is good for expelling wind, helping blood circulation and is good for body recuperation after giving birth.

Even when it's not confinement, this is a dish I love having (usually with rice as part of a meal). Recently, I have been having it with mee sua, a very thin variety of salted noodles made from wheat flour. Mee sua is also known as a traditional birthday food in many culture as it signifies long life. Once the ginger wine chicken is ready, just add in the mee suah to the soup ... A delicious, tummy-warming one-pot meal!

Ginger wine chicken mee suah 姜酒鸡面线
Recipe by Baby Sumo
Preparation time: 5-10 minutes
Cooking time: 12-15 minutes
Serves 1


Ingredients
300ml water
1/4 cup ginger wine
1/4 tsp chicken stock granules
100-150g chicken breast, cut into chunks
1 inch old ginger, skin removed and julienned
1 clove garlic, finely chopped
1 tbsp sesame oil
1 mee suah
2 spring onions, cut into 1 inch lengths


To serve
Soy sauce
1 clove garlic, finely chopped
1 cili padi, chopped


1. In a large wok, heat sesame oil over high heat. Add garlic and ginger and cook for 2 minutes, until fragrant.

2. Add the chicken and cook for 2 minutes, and the chicken has browned slightly. Add water and cook with cover on for 3 minutes.

3. Then, pour in the ginger wine, season with the chicken stock granules and place the cover back on and cook for a further 5 minutes (or more depending on how big your chicken chunks are).

4. Add mee suah and cook for 1 1/2 to 2 minutes, until noodles are cooked to your liking.

5. Add the spring onions and cook for 30 seconds. Serve.


Note: If you like stronger ginger tasting broth, use 1/3 cup of ginger wine.

Note 2: As mee sua is quite salty in nature, lightly season the soup in Step 3, and add more after Step 4 (if necessary).

For those asking what brand of ginger wine I use: been using this Eu Yan Sang brand for over 10 years.

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