Ginger Wine Chicken Mee Suah

Serve this warm, comforting, and delicious Ginger Wine Chicken Mee Suah as a meal initself. Perfect for rainy and cooler days.

Author : Linda Ooi

Course : Noodles

Cuisine : Chinese

Keyword : ginger wine chicken mee suah, mee suah soup

Prep Time 10

Cook Time 40

Total Time 50

Servings: 4

Calories: 366kcal

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.

Calories: 366kcal