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Ang Zao Mee Suah (Ingredients from Sitiawan, Perak)


Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线
A hearty and nourishing bowl of 红槽鸡面线 (red glutinous wine ginger chicken)

Note: Once in a while, I will write about food products that I really really love.
This is NOT a paid review.

A while ago, my mum went back to her hometown in Sitiawan, Perak (Malaysia) and I begged her to bring back some of their famous mee suah (aka flour vermicelli 面线) and ang zao jiu (aka red glutinuous wine 红槽酒) back for me. Details on where to buy them at the end of the post. The Chinese population there is largely foo chow (hock chew 福州) and this dish is a super famous speciality there. Due to customs regulations, she could only bring back the wine lees and not the wine. She also gave me a huge bag of their famous hand-made mee suah which tastes really good and different from the mee suah that are sold here.

Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线
Red glutinous wine lees (红槽) from Sitiawan, Perak

Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线
Special hand-made foo chow mee suah (福州面线) from Sitiawan, Perak

So thanks to my mum, I get to eat many, many delicious and nourishing bowls of hong zao mian xian using the best ingredients money can possibly buy on Earth. This is currently my favourite one-dish meal and I eat it at least once a week. If you noticed a lack of food styling for the bowl, it’s because I can’t wait to tuck into my bowl since the aroma is killing me. It will not do the noodles justice if they become soggy. So right after cooking, I snapped a few quick photos on my kitchen top, and devoured the bowl hehe :p It is that good.

Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线
My hearty bowl of noodles (2 seconds before tucking in)

Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线
Chicken simmering away in the wok


(serves 2)

- 500g medium to large chicken drumlets (about 5 drumlets per person; can substitute with chicken thigh or half chicken)
- 3 slices ginger, cut to thin strips
- 2 tbsp sesame oil
- 2 servings of mee suah (about 100g per person)
- 600ml red glutinuous wine (红槽酒)
- a small dash of sugar (optional)

Marinade Ingredients (A)
- 2 tbsp red glutinous wine lees (红槽)
- 1 tbsp red glutinous wine
- 2 tsp ginger juice (grate some ginger, squeeze the pulp to get the juice)
- 2 slices ginger
- 1 tsp sesame oil
- 1/2 tsp light soy sauce (the particular wine lees I had is already salty so I cut down on the soy sauce, you may need more)

- more red glutinous wine (I use a generous amount, about 2 tbsp per bowl, can substitute with Hua Diao Jiu 花雕酒 or Shao Xing Jiu 绍兴酒)
- coriander (cilantro)


1. In a bowl, marinade chicken with the marinade ingredients (A) for at least 1 hour if you can.
2. In a wok, heat oil. Then add ginger strips and fry them till crisp. Set aside the ginger strips for garnishing later (step 8).
3. Using the oil left in the wok, stir fry the chicken until they are cooked on the surface.
4. Add red glutinuous wine, the remaining marinade sauce, sugar and mix until the chicken is evenly coated.
5. Cover with a lid and simmer for about 10 minutes or until the chicken is cooked. If you can, flip the chicken pieces halfway through the cooking time for more even cooking.
6. Add more wine or hot water if there is not sufficient soup. Season to taste (e.g. soy sauce for more salty, sesame oil for more fragrance).
7. In another pot, add mee suah and cook for about 1-2 minutes, separating the strands with chopsticks.
8. Take out the cooked mee suah and set in a serving bowl. Arrange the cooked chicken pieces on top of mee suah, and pour the soup over. If you prefer a richer wine aroma, drizzle 2 tablespoons of red glutinuous wine on top of each bowl. Garnish with coriander and the previously fried ginger prepared in step 1.

Cooking Notes
1.  Ideally, the dish is cooked with red glutinuous wine and red glutinous wine lees. But if you, like me, only have access to glutinous wine lees, you can substitute with other Chinese rice wine.
2. Different wine lees have different degree of saltiness. Season the dish with soy sauce/chicken cube/salt according to the taste of the wine lees.

Related Recipe
Hong Zao Ji (Chicken Cooked in Red Glutinuos Rice) 红槽鸡

Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线

Where to buy the wine lees & mee suah:
家發手工福州麵線 Perusahaan Makanan Jia Fatt
No. 2179B, Kampung Bintang, 32000 Sitiawan, Perak, Malaysia
H/P: 012-5709507, 016-5003955

Note: Once in a while, I will write about food products that I really really love. This is NOT a paid review. The content written in this post is solely my personal opinion.


Leave a Comment

123 Responses to “Ang Zao Mee Suah (Ingredients from Sitiawan, Perak)”

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  1. Priscilla — January 22, 2011 @ 5:55 am

    Hi Jelliopan, thank you for your tips. Unfortunately, I have to move to California and now I am even further away from Singapore and Malaysia. Sigh…. cannot find wine starter here in Palo Alto, does anyone know where I can find this and also pandan leaves in Palo Alto? Help!


  2. Debbie — February 24, 2012 @ 11:45 pm

    Stupid me, I have been asking around smh forum if anyone is selling this. But who knows there are few guys from my office are from sitiawan (which I didn’t know this wine lees are easily available there)….

    Read your blog on this last night then I know….

    Asked my colleague today and he said that he saw his sister making it… Will pass some to me real soon…..


    • wiffy replied: — February 26th, 2012 @ 10:30 am

      oh lucky you to get home-made wine lees, and sitiawan recipe no less!


  3. Platanos, Mangoes & Me! — February 25, 2012 @ 4:02 am

    This is such a beautiful dish…very comforting.


  4. Rocher ho — February 25, 2012 @ 8:44 pm

    Hi there,
    My mum was from Sitiawan too! Maybe our mum knows each other. And tis is also my favorite dish since young! I like all kinds of Hong zao foods. In deed, the ingredients in sitiawan are really so much nicer than SG.
    Hope I can cook as good as u…
    GrEat food and website :)


    • wiffy replied: — February 26th, 2012 @ 10:30 am

      hey who knows? it’s not impossible, the world is very small :)


  5. Irene Wong — June 4, 2012 @ 1:07 pm

    Where can we get this traditional red glutinous wine lees here in Singapore?
    My mother used to cook this when we were young but can’t get these wine lees anymore. I really miss the taste!


  6. jimmy — February 24, 2013 @ 12:25 pm

    i’m very thanks for u to share the mee shua n red wine on ur page…
    if u got come to sitiawan again please come visit us at 家發手工福州麵線 Perusahaan Makanan Jia Fatt….


    • wiffy replied: — February 28th, 2013 @ 12:10 pm

      Hi Jimmy, thanks for visiting my blog and for leaving a comment. My mum, aunt and basically whole family are all praises for your mee sua, they always fill the car boot with bags of it whenever they visit Sitiawan. I hope to have a chance to visit one day too :)


      • jimmy replied: — February 28th, 2013 @ 1:32 pm

        n i hope to have a chance to meet u in person n.n

  7. Hannah — April 21, 2013 @ 11:40 pm

    Gosh! Was craving for this and looking for recipes and found your blog! Argh! How delicious is that. One think cravings are only for pregnant women. Now I am having gastritis just looking at that delicious pix. Lucky you, you’re just across the straits… I’m waaaayyyy over the seas!! I miss my Sitiawan food toooooo! Thank you noobcook! will try my best to look for the ingredients and get cracking. Will try to make the Hong Zao lees if i have to! Muah!


  8. Ellie — May 31, 2014 @ 12:09 pm

    Thanks for posting this. I have a FooChow MIL who doesn’t cook much so I’ve not been able to cook this dish properly! I’m gonna a try this soon! Thank you thank you thank you!


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