Sesame Oil Chicken Mee Sua Soup

I apologise that my firstborn’s face is bigger than the dish. 😁


Sesame Oil Chicken Mee sua soup or 麻油鸡面线汤 was the primary comfort food that made post-delivery confinement much more bearable in my opinion. It’s hot, hearty, flavorful and soupy. I love it so much I could have it for every meal! Except that I wasn’t allowed to because I needed lotsa rice, soup and fish to be a milk-making machine. 

In the past two years, I found myself missing this dish a lot. Especially the taste of this dish when prepared by my first confinement lady who took care of me and my two first babies. And so, some months ago, I went in search for a recipe. After scrutinizing a handful of recipes that I could lay my virtual hands on, I felt that the ingredients and appearance of Wen’s was the closest fit. 

I tried making it a few months ago. And it was really a close fit. Like Anton, the critic, in Ratatouille, who was transported back to his childhood days when he tasted the namesake dish as the movie; I was transported to the days of confinement when I tasted my bowl of Mee sua. 😁

Serves: 4

Ingredients:

  • 8 bundles of mee sua
  • 6 cups of chicken stock
  • 4 cups of water
  • 4 chicken thighs / legs / drums, cut in chunks
  • 1 packet of shimeji mushroom
  • 4 fresh shiitake mushroom, thinly sliced
  • 2 tbsp shredded ginger
  • 2 tbsp Chinese wine
  • 4 stalks of Caixin, cut
  • 4 leaves of Romanies/Chinese lettuce (optional)
  • Wolfberries for garnish (soaked wth hot water)
  • Sesame oil, salt and pepper

Seasoning for chicken:

  • 1 tsp oyster sauce
  • 1 tsp light soya sauce
  • 1-2 tsp dark soya sauce
  • 1 tsp sesame oil
  • 1-2 tsp Chinese wine
  • 1/2 tsp cornflour
  • Pepper

Method:

  1. Marinate the chicken chunks with all the seasonings stated and set aside. 
  2. Heat a large pot with 3 tbsp sesame oil to fry the ginger till crispy. Remove ginger for later use. Pour out excessive oil, if any, leaving only estimated 1 tablespoon in the pot.
  3. In the same pot with sesame oil, sauté chicken for 8 minutes. Add shimeiji and shiitake mushrooms, mix and sauté till cook (about 3-4 minutes). Add water if too dry. Dish out.
  4.  Add chicken stock and water into the same pot, bring to boil. Rinse the mee sua under tap water before adding into the chicken stock to cook together with the Caixin. Cook for 1-2 mins. Add 2 tsp Chinese wine. Season with salt n pepper if necessary.
  5. Pour into bowls (lined with lettuce), top with cooked chicken (from step 2) and fried ginger. Garnish with wolf berries n drizzle a few drop of sesame oil. Serve immediately
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This entry was published on July 6, 2016 at 9:03 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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