Noob Cook Recipes

Korean Ginseng Chicken Soup (Samgyetang) Recipe Fresh Ginseng Claypot Thai Glass Noodles with Prawns Recipe Steamed 3 eggs with pork recipe Shrimp & Egg Fried Rice Recipe Stir-fry Lotus Root Recipe

Red Glutinous Wine Mee Sua

Foochow Red Wine Mee Sua Recipe

Foochow Red Glutinous Wine Mee Sua Recipe

For those eating this as a confinement dish, you will add a lot more sesame oil, ginger and wine, to taste. This will generally be too “heaty” for a normal person but it is said to be beneficial to a woman recuperating from childbirth.

If you only have access to the glutinous wine lees and not the wine, you can substitute with normal Chinese rice wine for simmering the chicken, and Hua Diao Jiu 花雕酒 or Shao Xing Jiu 绍兴酒 for topping your bowl of mee sua before serving.

Serves: 2

Prep Time: 10 mins

Cook Time: 20 mins


  • 500g chicken drumlets (can substitute with chopped chicken thigh or half chicken)
  • 3 slices ginger cut to thin strips
  • 2 tbsp sesame oil
  • 1 tbsp olive or vegetable oil
  • 2 servings of mee suah (about 80g per person)
  • 600ml red glutinuous wine (红槽酒)
  • light soy sauce, salt, sesame oil (or even chicken cube) for seasoning; to taste

(A) Marinade


  • more red glutinous wine (I use a generous amount, about 2 tbsp per bowl; may also substitute with Shaoxing wine for a stronger wine aroma)
  • coriander (cilantro)


  1. In a bowl, marinade chicken with (A) for half an hour.
  2. In a wok, heat sesame oil and olive oil.  Add thinly sliced ginger strips and fry them until crisp. Set aside the fried ginger strips.
  3. Using the remaining oil in the wok, stir fry the chicken until they are cooked on the surface.
  4. Add red glutinous wine and the remaining marinade sauce. Cover with a lid and simmer for about 10 minutes or until the chicken is cooked, stirring the pot at intervals.
  5. 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).
  6. In another pot, bring water to boil, add mee suah and cook for about 1 minute, separating the strands with chopsticks.
  7. Drain the cooked mee suah and set in two serving bowls. Arrange the cooked chicken pieces on top of mee suah, and pour the soup over. For a richer wine aroma, drizzle 2 tablespoons of red glutinuous wine to top each bowl. Garnish with coriander and fried ginger.

Noob Cook Tip

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.

Leave a Comment

127 Responses to “Red Glutinous Wine Mee Sua”

1 7 8 9
  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!


  9. Juliana — August 7, 2014 @ 10:26 am

    I have never had this dish with red glutinous rice wine…looks beautiful!
    Hope you are having a great week :D


  10. junie — August 7, 2014 @ 7:10 pm

    where can i find red glutinous wine?


    • wiffy replied: — August 8th, 2014 @ 10:51 pm

      unless you can buy from a relative or home makes them, you can use regular rice wine as substitution (see blog post for more information).


1 6 7 8


  1. Pingback: Deconstructed Red Yeast Chicken With Mee Sua | Hungry Peepor