Recipe Courtesy of Asian Food Network
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: min
- Steps: 2 steps
- 9 Ingredients
- Difficulty: Medium
- Steps: 2 steps
- 9 Ingredients
- Preparation: 70 min
- Cook: 40 min
- Clean up: min
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Instructions
1. 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.
2. 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
Plate and Serve!
Serve immediately.
