Ang Zao Mee Suah (Ingredients from Sitiawan, Perak)
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.
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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.
- 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.
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.
Hong Zao Ji (Chicken Cooked in Red Glutinuos Rice) 红槽鸡
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.