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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)”

  1. Clare @ Mrs Multitasker — April 18, 2010 @ 10:19 pm

    WOW this looks AMAZING!
    I love this dish and now feel so inspired to make it! Any clue where in Singapore one can get red glutinous wine lees ??


    • wiffy replied: — April 20th, 2010 @ 9:22 pm

      hello Clare, check out the comment here, where reader Ellie mentioned two places to find the paste in Singapore :)


  2. jo — April 18, 2010 @ 11:07 pm

    Looks delicious. Do you know that I’ve never had mee sua in this version before? How not to give this a try after looking at the gorgous yummy pictures.


    • wiffy replied: — April 20th, 2010 @ 9:22 pm

      It’s not a really common bowl of mee suah, but you should try it if you ever come across. It’s really yummy :)


  3. gaga — April 19, 2010 @ 12:58 am

    I’ve never tried this one! The color is gorgeous. I’ll definitely have to give this a try one day.


  4. Pepy @ Indonesia Eats — April 19, 2010 @ 8:05 am

    Is the same with red yeast rice that give red colour into food? I still have some the leftover from making phoenix talons.

    You’re making me hungry badly!


    • wiffy replied: — April 20th, 2010 @ 9:26 pm

      I think so! The red rice is made into wine over a period of about 2 months. I’m really hungry now too hehe


  5. blessedhomemaker — April 19, 2010 @ 10:55 am

    I used to dislike 红槽面线 but my MIL cooks this for our birthdays so I eat this like 11 times a year, so much so I’m accustomed to the taste and loving it now. I know, I’m one fortunate woman :)


    • wiffy replied: — April 20th, 2010 @ 9:28 pm

      You’re soooo lucky!! I prefer this to abalone longevity noodles for my birthday hehe


  6. tasteofbeirut — April 19, 2010 @ 10:58 am

    I can’t tell you how mouthwatering that photo was! I am so so tempted and the recipe seems easy! If only I could get a hold of that wonderful Chinese wine!


  7. I’ve seen red glutinous wine lees at Asian stores many times. Actually, I haven’t tried it up to now, heehee. Does it taste like wine? The pink-red colour is very bright and tempting.


    • wiffy replied: — April 20th, 2010 @ 9:29 pm

      Yes it has a nice slight Chinese wine taste, but not the hard liquor type. You should try it out one day, I think you will like it :)


  8. Ching — April 19, 2010 @ 11:59 pm

    The chicken simmering in the red glutinous wine looks so tempting! I never have this mee suah soup cook in red glutinous wine before, if only I can remember it when I go back to M’sia.


    • wiffy replied: — April 20th, 2010 @ 9:30 pm

      you must definitely buy a few packets back to try when you go back M’sia :)


  9. Bob — April 20, 2010 @ 12:11 am

    Heh, I doubt I can get almost any of that stuff. But it looks great!


  10. xiaoyen — April 20, 2010 @ 1:49 am

    This is definitely a great noodle soup to eat in the winter or in cold weather as the wine and ginger is very warming. I’ve never heard of this particular version before but wow, the picture does make it so appealing. I hope I can find all the ingredients at my supermarkets. It’s cold in San Francisco so this is definitely a great warming soup to eat.


    • wiffy replied: — April 20th, 2010 @ 9:30 pm

      yes this dish is really warming especially with loads of sesame oil and ginger! Hope you find the ingredients too :)