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Serene
@cookinginserenity
Red Glutinous Rice Wine Chicken Mee Sua (Flour Vermicelli)
Ingredients
Base
- 1 Kampung Chicken drumstick cut into 4 pcs
- 20 g Old ginger Julienne
- 1 Kampung egg beaten
- Mee Sua 1 serving
- 2 tbsp Sesame oil
- 300 cc Red glutinous rice wine
- 50 cc Water
- 1 pinch Salt
- 1 pinch Pepper
- 1 bottle Newmoon Chicken Essence
For marinade the Chicken drumstick
- 1 tbsp Red wine lees (paste)
- 15 g Old ginger grated
- 1 tsp Sesame oil
- 1/2 tsp Light soy sauce
Instructions
- In a pot, bring water to boil n blanch the chicken drumstick for a min n marinate, set aside for 10 mins
- In a bowl, add pinch of salt n pepper to the beaten egg n mix well
- In another pan, add 1 tbsp sesame oil then add in julienne ginger and fry till brown or crisp
- Pour half of the fried ginger into the egg mixture and set aside the other half fried ginger
- With the remaining oil, pour beaten into the pan and fry, break them into small pieces and set aside
- With the same pan, add 1 tbsp of sesame oil and stir fry the marinated chicken till they are cooked on the surface or dry
- Add in the other half portion of fried ginger and mix them well. Next, pour in red glutinous rice wine and start mixing them well
- Cover the lid and simmer for 15 mins, next, add in egg and mix well. Simmer for another 5 more mins.
- Off heat and pour in Newmoon Chicken Essence and cover the lid
- In another pot, bring water to boil n add in Mee Sua and cook for a minute then drain n put in a bowl, pour the red glutinous rice wine chicken over
- Garnish with spring onion and serve hot
- Enjoy 🙂
Try the Lychee sweet and sour chicken, or the stir fry udon (chinese style) from Serene.
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