Sesame wine chicken mee sua
The last few days have been rainy, so this sesame wine chicken mee sua (麻油酒鸡面线) is the perfect dish for the cooler season. With ginger, sesame oil and Chinese wine, this dish is comforting and warming at the same time.
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This is my bowl of sesame wine chicken soup. Can you tell how thick and rich the soup is from looking? It can stand well as a rich chicken soup on its own to be served with rice.
But the best way to serve is to add “mee sua” (wheat vermicelli/面线) to make this a one-dish meal. The silky noodles soak up the richness of the soup.
Cooking this dish is also really simple. First, cook lots of thinly sliced ginger in lots of sesame oil. These two ingredients are warming (“heaty’) so use more or less according to your preference and the season.
Stir-fry chicken in the aromatic ginger oil until cooked on surface.
Add chicken stock, mushrooms and wine. Simmer for 20-30 minutes.
Despite appearances this is a relatively quick cooking dish. There is enough time to buy the ingredients from the supermarket after work and cook this right away for dinner. I personally love cooking this the night before, to be heated up and served for dinner the next day since this dish tastes even better overnight, after soaking in the chicken soup and wine. That saves me a lot of time if I know that I am having a long day ahead the next day.