Serves 4 people
2 whole chicken legs
4 bundles dried mee sua noodles
50 g ginger (peeled & sliced)
400 ml chinese wine (divided)
3 tbsp sesame oil
500 ml chicken stock or water
5 dried shiitake mushrooms (soaked in hot water until soft & sliced thinly)
1 tbsp dried wolfberries (goji) (soaked in water until plump)
salt & white pepper (to season)

Recipe Courtesy of
Sarah Huang Benjamin

One-Pot Ginger Wine Chicken Mee Sua

This comforting dish is a wonderful way to start the first day of the New Year. Its warming qualities will fill your whole being, while the aroma of chicken, ginger and Chinese wine will fill your kitchen.

Difficulty: Medium

Preparation: 70 min
Cook: 40 min
Clean up: 10 min

Steps: 2 steps
9 Ingredients

Difficulty: Medium
Steps: 2 steps
9 Ingredients

Preparation: 70 min
Cook: 40 min
Clean up: 10 min

Instructions

Boil chicken soup
- In a large pot, warm the sesame oil over a medium heat.
- Saute sliced ginger for 1-2 minutes, until fragrant.
- Add the sliced shiitake mushrooms and saute for 30 seconds.
- Pour in 200ml of Chinese rice wine as well as the water or chicken stock.
- Gently lower the chicken legs into the liquid and bring to a boil.
- Turn down to a simmer and cover to cook for 25-30 minutes, until chicken legs are tender.

Cook noodles
- Season the soup to taste with salt.
- Add the dried mee sua noodles directly to the soup, as well as the softened wolfberries.
- Stir to loosen the noodles and boil for 1 minute
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