红酒面线

Ingredients
(serves 2)

- 500g medium to large chicken drumlets (about 5 drumlets per person; can substitute with other chicken parts)

- 3 slices ginger, cut to thin strips

- 1 tbsp olive oil and 1 tbsp sesame oil (or you can use all sesame oil)

- 2 servings of mee suah (about 100g per person)

- a small dash of sugar (optional)

- water

Marinade Ingredients (A)

- 2 tbsp 红槽

- 1 tbsp 红酒

- 2 pieces ginger

- 1 tsp sesame oil

- 1/2 tsp light soy sauce 

Garnishing

- coriander (cilantro)

Directions

1. In a bowl, marinade chicken with the marinade ingredients (A) for at least 1 hour if you can.

2. In a wok, heat oil. Then add ginger strips and fry them till crisp. Set aside the ginger strips for garnishing later (step 8).

3. Using the oil left in the wok, add in the marinaded chicken piece by piece using a pair of kitchen tongs. Arrange one layer in the wok and let it stay in the wok for 3 minutes on one side. After three minutes, use kitchen tongs to turn them to the other side and cook for another 3 minutes.

4. Add water (I add about 600 ml), the remaining marinade sauce, sugar and mix together till the chicken is evenly coated.

5. Cover with a lid and simmer for 10 minutes on low flame till chicken is cooked. If you can, turn the chicken pieces the other side halfway through.

6. Add more water if not sufficient soup. Season to taste (e.g. soy sauce if not salty enough, sesame oil for fragrance).

7. In another pot, add mee suah to a pot of boiling water and cook for about 1-2 minutes, separating the strands with chopsticks.

8. Take out the cooked mee suah and set in a serving bowl. Arrange the cooked chicken pieces on top of mee suah, and pour the soup over. Garnish with coriander and the previously fried ginger prepared in step 1.