Ingredients

  • Serves 4 people
  • 2 whole chicken legs

  • 4 bundles dried mee sua noodles

  • 50 g ginger (peeled & sliced)

  • 400 ml chinese wine (divided)

  • 3 tbsp sesame oil

  • 500 ml chicken stock or water

  • 5 dried shiitake mushrooms (soaked in hot water until soft & sliced thinly)

  • 1 tbsp dried wolfberries (goji) (soaked in water until plump)

  • salt & white pepper (to season)

Recipe Courtesy of Sarah Huang Benjamin

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.
No Milk
No Milk
No Nuts
No Nuts
With Alcohol
With Alcohol
No Pork
No Pork
Healthy
Healthy
No Milk
No Milk
No Nuts
No Nuts
With Alcohol
With Alcohol
No Pork
No Pork
Healthy
Healthy
  • Medium
  • 70 min
  • 40 min
  • 10 min
  • 2 steps
  • 9 Ingredients
  • Medium
  • 2 steps
  • 9 Ingredients
  • 70 min
  • 40 min
  • 10 min

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.
    Boil chicken soup


  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
    Cook noodles


Plate and Serve!

Serve immediately.

Plate and Serve!

Reviews

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