Tuesday, June 22, 2010
Chicken Wine Soup with Vermicelli
10 Chinese dried red dates, rinsed, seeded and split to release flavour
2 pieces pak kei
10g tong sum
1 tbsp kei chi
1,3 litres fresh chicken stock
100g matured ginger, smashed
2 tbsp sesame oil
50g red rice wine dregs (residue from fermented red rice wine), store bought
4 pcs chicken drumsticks, chopped into bite-sized pieces
250ml glutinous rice wine
200g flour vermicelli (meen seen)
1 tbsp light soy sauce
3/4-1 tsp salt or to taste
15g rock sugar or to taste
Bring chicken stock, pak-kei, tong sum, red dates and kei chi to a boil in a pot. Reduce the heat and let it simmer for 20-25 minutes. Discard the herbs.
Heat sesame oil in a large saucepan. Add ginger, red grain wine residue, glutinous rice wine and chicken. Fry until fragrant. Pour the herbal stock into pan with the chicken.
Bring to a boil and adjust with seasoning. Reduce the heat and cook for 10-15 minutes or until chicken is cooked through.
Scald flour vermicelli in boiling water for 1-2 minutes. Drain and place in individual soup bowls. Pour in hot soup over the vermicelli and serve immediately.