This dish may look a little peculiar to you but my family literally grew up with this traditional Hock Chew signature. Not only is this hearty noodle soup served every Lunar New Year both at home and at Granny's place, it has also became a common quick fix breakfast or lunch throughout the years. What really gave this dish an extra touch of warmth, is the bottle of homemade 红糟 handed down from my granny. I hope you will feel the homeliness of this family recipe.
Serves 4
Ingredients:
1/2 whole chicken, chopped into smaller pieces
2 tbsp shaoxing or rice wine
3 tbsp red wine dregs
10 pieces dried Chinese mushroom, stem removed, soaked and cut into smaller pieces
4 slices old ginger
2 tbsp sesame oil
3 cups chicken stock (you may replace it with water and a piece of chicken bouillon cube)
4 pieces rice vermicelli
Method:
Add 2 tablespoons of sesame oil into a heated pot or claypot and saute ginger till fragrant. Add in 3 tablespoons of red wine dregs, 2 tablespoons of rice wine and fry for a minute (be careful not to burn the red wine dregs).
Add in chicken and continue stirring for another 2 minutes. Add in pre-soaked chinese mushroom and chicken stock. Bring to boil and lower heat to a simmer for about 10 to 15 minutes.
In another pot of boiling water, blanch the vermicelli for about 1 to 2 minutes and serve with the soup.
