Chinese•comfort

Ginger Wine Chicken Mee Suah

Serve this warm, comforting, and delicious Ginger Wine Chicken Mee Suah as a meal initself. Perfect for rainy and cooler days.

Ingredients

Quantities are shown as originally provided.

0.35 oz dried black fungus (/ bok nee / wan yee (10g))
2 tbsp sesame oil
2 oz ginger (peeled and thinly sliced (56g))
2 cloves garlic ((minced))
1 cup Shao Hsing cooking wine ((240ml))
6 cups water ((1.5 liters))
4 chicken drumsticks
Salt (to taste)
2 tbsp goji (/ wolf berries (16g))
6 bundles mee suah ((Chinese wheat vermicelli), approximately 1.2 oz (35g) per bundle)
2 green onions (/ spring onions, thinly sliced)

1
Soak dried black fungus for 20 minutes. Once rehydrated, rinse and drain.
2
Heat sesame oil in a medium sized pot. Saute ginger until fragrant, about 2 minutes. Add garlic and fry for another 20 seconds.
3
Carefully pour in Shao Hsing cooking wine and water. Bring to a boil.
4
Add prepared black fungus and chicken drumsticks. Bring it back up to a boil, cover, reduce heat and allow soup to simmer for 30 minutes.
5
Rinse goji/wolf berries and soak for 5 minutes. Drain and add it to the simmering soup. Season with salt to taste. Continue to simmer for 5 more minutes. Turn off stove.
6
Bring a medium pot of water to boil. Add mee suah (wheat vermicelli) and allow it to cook for about 2 minutes. Remove, drain, and divide into 4 bowls.
7
Place a chicken drumstick and ladle some soup into each bowl.
8
Garnish with green onions and serve immediately.