This an old Foochow standard found at home and hawker stalls
Mee sua is a fine wheat noodle originating from the Fujian Province in China
Materials and Method
Ingredients
- 3 pieces chicken Maryland (thigh and drumstick cut)
- ½ inch mature ginger root
- 1 large onion
- 6 - 8 pieces of dried shitake mushroom (you use the fresh version as well but the dried variety has more flavor)
- White pepper
- Optional: Rice wine or brandy or distilled potable neutral alcohol such as vodka
- Optional: a few
Wolfberries
Optional: Dried lily flowers - Foochow mee sua
(those from Sibu are best)
You will also find these fine wheat noodles from China, Taiwan and elsewhere
Marination (optional)
- Cut the chicken into sizes of your preference
- Douse the chicken
pieces with rice wine and set aside to marinate overnight.
You can omit marination if you are not going to use rice wine.
Cooking
- Cut the ginger into slices
- Fry the ginger in some sesame oil until browned
- Add the chicken to the fry and continue until the chicken is browned
- Finely slice the onion and add this (the onion is not fired)
- Add water and bring it to the boil
- Allow everything
to simmer until the chicken is tender to your liking
The longer you simmer, the tastier will be the end result - When the simmering is done you may choose to add a handful of pre-washed and soaked (rehydrated) lily flowers
- Add chicken stock or other seasoning to adjust to a final taste of your preference
- Add white pepper to taste
- Prepare the mee sua by putting them into boiling water to soften them (watch that the noodles are taken out in time so that they are not overcooked and turn mushy
- Place the noodles
in a bowl and then ladle the chicken-ginger stock over them
Add alcohol to your liking
Serve hot
Note: For birthdays, it is traditional to add a peeled hard boiled egg to the serving
12 May 2020
Created by Clem Kuek