Serve this warm, comforting, and delicious Ginger Wine Chicken Mee Suah as a meal in itself. Perfect for rainy and cooler days.
Some people associate Mee Suah (Chinese wheat vermicelli) with convalescence food while many others absolutely enjoy this soft and comforting noodles. I personally love mee suah and always have a box or two in my pantry. Recently, I received several requests for me to share a Sesame Wine Mee Suah recipe. Today, I am going to share this Ginger Wine Chicken Mee Suah recipe instead as they are both very similar.
Bone-In Chicken Drumsticks
For presentation purposes, I used bone-in chicken drumsticks in this soup. You can use boneless chicken thighs instead. The later will make it a lot easier to eat especially with chopsticks. Chicken drumsticks and thighs taste really smooth and tender when cooked this way. It is especially tasty dipped in some soy sauce.
Ginger Wine Chicken Soup
If you are not in the mood for mee suah (Chinese wheat vermicelli), you can simply serve this as a chicken soup (without the mee suah) together with your lunch or dinner. A clear soup is always a good thing in a Chinese meal. Growing up, Mom made soup almost every day. I remember my Aunt telling me that it will be raining the day I get married because I love soup so much. Incidentally, it did drizzle the morning Paul and I got married but thankfully it cleared up before the ceremony. 😆
Similar Tools Used in Making This Ginger Wine Chicken Mee Suah
This post contains affiliate links. Please read my disclosure policy here.
Ginger Wine Chicken Mee Suah
- 0.35 oz dried black fungus / bok nee / wan yee (10g)
- 2 tbsp sesame oil
- 2 oz ginger peeled and thinly sliced (56g)
- 2 cloves garlic (minced)
- 1 cup Shao Hsing cooking wine (240ml)
- 6 cups water (1.5 liters)
- 4 chicken drumsticks
- Salt to taste
- 2 tbsp goji / wolf berries (16g)
- 6 bundles mee suah (Chinese wheat vermicelli), approximately 1.2 oz (35g) per bundle
- 2 green onions / spring onions, thinly sliced
- Soak dried black fungus for 20 minutes. Once rehydrated, rinse and drain.
- Heat sesame oil in a medium sized pot. Saute ginger until fragrant, about 2 minutes. Add garlic and fry for another 20 seconds.
- Carefully pour in Shao Hsing cooking wine and water. Bring to a boil.
- Add prepared black fungus and chicken drumsticks. Bring it back up to a boil, cover, reduce heat and allow soup to simmer for 30 minutes.
- Rinse goji/wolf berries and soak for 5 minutes. Drain and add it to the simmering soup. Season with salt to taste. Continue to simmer for 5 more minutes. Turn off stove.
- Bring a medium pot of water to boil. Add mee suah (wheat vermicelli) and allow it to cook for about 2 minutes. Remove, drain, and divide into 4 bowls.
- Place a chicken drumstick and ladle some soup into each bowl.
- Garnish with green onions and serve immediately.
This Soup is Suitable for Postpartum Confinement
Tasting this Ginger Wine Chicken Mee Suah, I could not help but think of the traditional Chinese practice following childbirth known as postpartum confinement. Childbirth is physically very demanding for the mother and proper care and nourishment is essential for her to get back to full strength. During a one month period immediately following birth, the mother is treated to special foods and also subjected to traditional health beliefs, taboos, and rituals. The foods usually include a lot of ginger and rice wine similar to this soup. I had my share of ginger wine chicken soup when I delivered my two sons. That was eons ago but I did enjoy many of the dishes I was served during that time.
In case you are wondering, all postpartum confinement food are nutritious food suitable for the entire family. In fact, most new dads enjoy the food as much as the new moms. 😄