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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. wiffy — June 29, 2010 @ 5:28 pm

    hi priscilla, I’ve never made ang zao before, so I’m not the right person to ask :P


  2. priscilla hk — July 13, 2010 @ 2:02 pm

    One and half month, my friends (ang zao lovers) are here for a vacation. They checked my ang zao and declared it a success! I now have supplies and will wait for winter before cooking ang zao chicken, it is way too hot to eat that now.


    • wiffy replied: — July 14th, 2010 @ 12:08 am

      that’s good news! congrats! :D

      I heard you have to keep the lees in the fridge if you wish to store for long :)


      • priscilla hk replied: — July 16th, 2010 @ 5:18 pm

        Yeah, I kept it in the fridge, but my ang zao does not have a lot of liquid in it, do you think it is normal. Oh! my eighteen year old son asked for ang zao chicken with mee suah , I followed your recipe and it was a hit ! Thank you for your wonderful recipe, it made me look like a very clever cook!

        • wiffy replied: — July 22nd, 2010 @ 1:09 pm

          glad to hear that, you’re too kind. What recipe did you use to make the ang zao? Is it difficult?

  3. Ellie — July 16, 2010 @ 6:12 pm

    Does anyone know if I can buy the Sitiawan mee suah from Singapore? I saw a Foochow bldg ard Jln Besar area, dunno if they sell there haha


    • wiffy replied: — July 22nd, 2010 @ 1:09 pm

      let me know if you do ever venture in, I’m so curious what they have there :D


  4. priscilla hk — July 19, 2010 @ 2:21 pm

    May go to Singapore in August, hope to buy Sitiawan mee suah too, is there a foochow building in jalan besar? What is it called, may want to check it out whilst visiting.


  5. Jelliojan — July 20, 2010 @ 2:12 pm

    My mother is making the ang chao and wine. We are Foo chew as well, from Sitiawan too.


  6. priscilla hk — July 26, 2010 @ 4:53 pm

    My mom is from Kluang, her angzao recipe is as follows:-

    1 kilo glutinous rice
    2 pcs wine starter (jiu piah)
    100 grams red kek rice
    1/4 cup boiled and chilled water

    Soak glutinous rice for one hour, steam for 30 minutes till cooked. Spread to cool. Crush or blend wine starter with red kek rice till fine. Wet hands and sprinkle over glutinous rice and mix thoroughly. Bottle the mixture in sterile containers and sprinkle remaining water over the top of mixture. (I forgot the water in my first attempt, that was why my angzao took two months to ferment and it rendered barely any wine) . My mom would stir it one week later and leave it for another month before harvesting. My first attempt was successful, and hope all you az addicts out there will attempt if you cannot buy good ones. Better to make your own than suffer from inferior anzao.


    • jenny replied: — August 9th, 2010 @ 10:54 am

      Hi Priscilla, Do u mean 1/4 cup of boiled water (not hot?) and 1/4 cup chilled water? Thanks.


      • jenny replied: — August 9th, 2010 @ 5:23 pm

        Ah!!!.. after re-reading the recipe, I got it. bad. Planning to make it over d next few days. Wish me luck.

    • wiffy replied: — August 9th, 2010 @ 2:31 pm

      Thanks for sharing your recipe :) I must find the ingredients at a traditional medical store first =D

      When you say “Crush or blend wine starter with red kek rice till fine.” can I use a blender?


  7. priscilla hk — July 26, 2010 @ 5:00 pm

    Hi Jellio Jan

    Do you live in Singapore?


  8. donald_sg — August 14, 2010 @ 9:30 pm

    I am not Foochow but myself is. I just felt in love with this dish. Now I am trying to make my own Angchow. My 1st attempt wasn’t successful. It was too startchy. I guess there are too much left over rice. My second batch is already more tha 2 months and it looks promising. I intend to improve on this receipe and may want to sell this commercially.
    This is truly an acquire taste.


  9. priscilla hk — August 23, 2010 @ 10:59 am

    Hi Jenny and all,
    Sorry for the not so precise recipe ; boiled water is actually boiled and cooled. Yes I used a blender to blend the wine starter and red kek rice. I cooked ang zao chicken last Sunday for some Singaporean/Malaysian friends, they were so impressed that I made it and had me give then each a small jar. To be able to share this ang zao really made my efforts worth while. Do try making, we don’t want our future generation grow up without knowing their food roots!


  10. Jelliojan — September 9, 2010 @ 1:52 pm

    HI Priscilla hk,
    yes I stay in Spore.

    My mother method is a bit different from urs. Infact, my mother is very careful that no water going into the mixture cos it will spoilt the fermentation.

    If u want more wine, u shld cook the rice with more water. The rice will be a bit mushy. She spread the wine starter and red ker rice layer by layer and let it ferment for 3 months.

    She usually use 2.5 – 3kg of g.rice