Red Glutinous Rice Wine Chicken Mee Sua – 红糟鸡面线

Confinement, a common practice in Asia, is a period of time for women to recuperate from childbirth. The confinement period focuses largely on food, with its diet intended on supporting the mother’s recovery and protecting both mother and child from falling ill. 

This Red Glutinous Rice Wine Chicken Mee Sua recipe has sesame oil, ginger and rice wine, which are all rich in antioxidants and anti-inflammatory properties that support the wellbeing and recovery of mothers.

Didn’t give birth? It’s completely okay to have this! This recipe cooks a rich and comforting meal, perfect for a cold day or if you’re feeling a little under the weather. 

This recipe is part of our confinement food recipes: click here for full series.

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  • Servings: 2-3 pax

  • Time: 45mins

  • Skill: Easy

  • Ingredients:

  • Ingredients

    1. 4 kampong chicken thighs (cut into bite sizes)

    2. Ingredients

      1. 2 servings of mee sua 

      2. Ingredients

        1. 5 tbsp red wine lees

        2. Ingredients

          1. 2 tbsp rice wine

          2. Ingredients

            1. 1½ tbsp ginger juice

            2. Ingredients

              1. 2 tbsp soy sauce

              2. Ingredients

                1. ¼ cup sesame oil

                2. Ingredients

                  1. 60g ginger (sliced into thin strips) u can add more to your preference

                  2. Ingredients

                    1. 500ml rice wine

                    2. Ingredients

                      1. 250ml water

                      2. Ingredients

                        1. 2 tbsps red wine Lees (you may add more to your preference)

                        2. Ingredients

                          1. Coriander (garnishing)

                          2. Steps 

                            1. Wash and drain dry chicken thighs. Season with red wine lees, rice wine, ginger juice and soy sauce. Let it marinate for 15 minutes.
                            2. Heat up a pan, pour in sesame oil and pan fry sliced ginger until crispy and fragrant. Drain and set aside.
                            3. In the same pan, add in chicken thighs and pan fry until lightly brown.
                            4. Add in 2 tbsp of red wine lees and mix well.
                            5. Pour in the rice wine and stir gently to mix it evenly. Pour in the water and continue to mix well. Season with salt to taste.
                            6. Let it stew with cover on. Stew until the chicken is soft and tender, this will take about 15-20 minutes depending on the size of your chicken.
                            7. In another pot, blanch mee sua and transfer to a serving bowl.
                            8. Add in chicken and stock into the bowl.
                            9. Garnish with coriander & fried ginger slices and serve hot.