红糟面线 - Chicken Vermicelli with Red Wine Dregs
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.
Follow me on Facebook
Popular Posts
-
I know the environmentalists are gonna frown at me but still, I have to admit that Shark's Bone Soup is one of my all time favour...
-
I give in to desire and temptation easily, and today's dish was no exception. While strolling down the aisle at the supermarket today...
-
The perfect accompaniment to a glass of chilled beer, this top shell salad (I'm not even sure if this can be considered a salad, si...
-
I am an absolute fan of sesame oil chicken. A popular dish during the confinement period, this dish contains a lot of ginger which warms...
-
This super simple recipe is something that was passed down from my mother when I was barely 10 years old. Yes, I started cooking really y...
-
I was in the mood of cooking up a Chinese banquet feast for myself. It was just one of those days that I wanted to feel a little special...