One of my favourite dishes
I'm a Foochow which means I grow up with Foochow delicacies at home. My grandmother used to cook this dish for us weekly, minus the sesame oil and also minus the red wine. This is because my family is not used to sourish dish and also the smell of sesame oil. We usually finish off the soup and left the chicken in it as the soup is really good after harnessing the taste from the chicken meat. As what I told Kev, this chicken soup noodles is really important to a Foochow. We have this dish during birthdays, confinements, deaths and even marriage. Every occasion, you sure will have this dish on the table.
Foochow Style Chicken Noodles Soup with Red Rice Wine
Prep time: 15 min
Cooking time: 1 hour
Serving Size: 4 person
Difficulty: Easy
400 grams of Kampung Chicken (Cut into Pieces)
30 grams of ginger
150 grams of red rice wine
4 eggs
1 litre of water
100 grams of dried mushrooms
5 tablespoons of sesame oil
4 rolls of noodles (mee sua)
4 small strands of ginseng roots
10 goji berries
1. Cut the ginger into pieces. Soaked the dried mushrooms in water.
(From left: Dried mushrooms, Chicken, Red wine (top), Ginger and Sesame Oil
Dried mushrooms soaked
Chicken, cut into pieces
2. Heat up a pan. When it is hot, pour in the sesame oil. Add in the ginger and chicken when the oil is mediumly hot and stir it around. Turn off the fire when the ginger is fragrant.
I use an electric pot to cook as it has the heating function. Cooking sesame oil, ginger and chicken
3. Pour all the solution into a pot. Pour the water, red rice wine, dried mushrooms, ginseng roots and goji berries into the pot too.
Add water, ginseng, berries, and dried mushrooms into the pot
4. Cook on medium fire and when it is boiling, cook it on slow fire for 1 hour.
The soup. It doesnt look much but it is delicious
5. The noodles are only to be cooked when it is ready to be served. Add 500mls of water into a pot and turn on the fire. When the water is boiling, add the noodles and when it is loose and soft, remove the noodles and add into individual bowls.
Sarawak produced mee sua. This is in sun dried form where my grandmother make it into rolls and dry it
6. In a separate pot, boil 500mls of water. When it is boiling, add the egg and cook for 7 minutes. Add the egg into the dish.
7 minute egg where the yolk is still runny
7. Assemble the soup, noodles and egg then it is ready to be served.
Chicken noodles soup ready to be served
I made this recipe based on my grandmother's recipe and of course some online help. Some tips when making this dish. For the noodles, I realised for this type of noodles, the best ones come from Sarawak, any district will do. It tastes better compared to the West Malaysian noodles. The rice wine it is only possible to be obtained from places where there is abundant of Foochow people. For me, I get the rice wine from my hometown which is also Sarawak. For the dried mushrooms, do not soak it for too long as the taste mostly comes from the mushrooms. Soak the mushrooms just enough to wash it. Do not wait until it is soft as it will be cooked in the soup long enough for it to be soft. To cook the soup, it will taste even better if you cook it overnight using slow cooker where the taste from the chicken is fully extracted. Do not cook the noodles for too long as it will turn soggy and taste really bad. Only cook the noodles when you are ready to serve the dish. The eggs also are cooked when you are ready to serve the dish.
Ratings:
Kev ★★★☆☆
Carol ★★★★☆
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