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Red Glutinous Rice Wine Chicken Mee Sua (Flour Vermicelli)

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes



  • 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


  • 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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