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Sesame Wine Chicken Mee Sua
Posted by wiffy on January 6, 2018
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Filed Under: Asian Recipes Chicken Recipes Chinese Recipes Noodles One-Dish Meals Recipes
Sesame Wine Chicken Mee Sua Recipe
Since the trio ingredients of ginger, sesame oil and Chinese wine are warming ingredients, you may use more or less of each ingredient according to personal preference and the season. For extra wine taste, add 1 tbsp of Chinese wine to each bowl of noodles before serving.
“Mee sua” or wheat vermicelli can be substituted with Japanese somen noodles or angel hair.
Serves: 3-4
Prep Time: 10 mins
Cook Time: 25 mins
Ingredients:
Sesame wine chicken soup:
- 3 tbsp pure sesame oil
- 50 grams ginger sliced thinly
- 500 grams chicken drumlets
- 500 ml chicken stock as a short cut, use instant tetra-pak stock
- 200+100 ml Chinese wine (Hua Tiao/Shaoxing) divided
- dried black fungus soaked in hot water until softened; drained
- dried shiitake mushrooms* soaked in hot water until softened, squeeze out excess liquids
- 1/2 tbsp wolfberries soaked in water until plump; drained
* Use thin, quick cooking type of dried shiitake mushrooms
To serve as a one-dish noodle dish:
- 3-4 bundles “mee sua” (wheat vermicelli/面线) about 50 grams per bundle per person
- chopped spring onions to garnish
- sesame oil 1 tsp per bowl
Directions:
Sesame wine chicken soup (麻油酒鸡汤）
- Heat sesame oil in wok. Add ginger slices and fry until fragrant, about 3 minutes.
- Add chicken and stir fry until cooked on surface.
- Add chicken stock, 200ml wine, black fungus and shiitake mushrooms. Simmer for 15 minutes, skimming off any scum on the surface with a mesh strainer.
- Add wolfberries and the remaining wine (100ml). Simmer for 5 more minutes. Season to taste.
Serving as a one-dish meal (麻油酒鸡面线）
- Bring a small pot of water to boil. Cook noodles for about a minute, then drain and set aside in serving bowls.
- Toss each bowl of noodle with 1 tsp of sesame oil.
- Ladle the chicken wine soup over the noodles, garnish with spring onions and serve immediately.
Ingredients Used: black fungus • chicken stock • Chinese wine • ginger • Mee Suah • sesame oil • shiitake mushroom
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13 comments on “Sesame Wine Chicken Mee Sua”
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Angie@Angie's Recipes — January 6, 2018 @ 10:44 pm Reply
Very nutritious and flavourful with sesame wine and ginger.
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tigerfish — January 8, 2018 @ 12:16 pm Reply
The sesame oil will be most aromatic when the dish is cooked fresh, and enjoyed fresh! The leftover will be still good but definitely a different flavor dimension.
This is another Taiwanese’s favorite, I think? :p
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wiffy — January 8, 2018 @ 1:53 pm
I made it “un-Taiwanese” by using hua tiao instead of rice wine. I loveee the rich wine taste in my mee sua :D
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Ling — April 28, 2018 @ 4:33 pm Reply
Hello. Do you use 200ml of rice wine + 100ml of Hua Tiao?
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wiffy — April 30, 2018 @ 10:54 am
Hi Ling, it’s only Hua Tiao (no rice wine). Add 200 ml in step 3 (simmer 15 minutes), then add the remaining 100 ml at step 4 to simmer for 5 minutes. This is to get a stronger wine taste vs adding all at one go. I’ve rephrased step 3 to make it clearer. Thanks.
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Kailing Koh — October 2, 2018 @ 7:25 am Reply
Hi! Can I just use water instead of chicken stock ?
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wiffy — October 2, 2018 @ 9:28 am
Yes, you can. Season the soup with seasonings such as light soy sauce, salt etc to taste.
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Shirley Sim — November 20, 2018 @ 9:46 pm Reply
I made it for myself and tried to 1/3 all the ingredients. I think the chicken stock cannot be 1/3 as mine became mee sua dry. ????
But anyway it’s still very delicious. -
nikkibee — June 13, 2019 @ 2:52 pm Reply
Hi, can i also add white fungus instead of black?
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wiffy — June 18, 2019 @ 8:45 am
Yes you can. Don’t add too much for the first time, as the white fungus soaks up the broth like a sponge.
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Shans — July 19, 2020 @ 5:37 pm Reply
Hello, can I keep this warm in the rice cooker for a few hours after cooking this? I’d like to cook this in the early afternoon to have for dinner at night but not sure if I can keep this warm in the rice cooker. Thanks!
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wiffy — July 30, 2020 @ 10:50 am
Hi sorry for my late reply. Yes you can keep it warm in the rice cooker. For me, I usually reheat it only when serving again at night.
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