Saturday, 23 April 2016

[Recipes] Sesame Chicken Mee Suah - 麻油鸡面线

Sesame oil and ginger are two of my favourite ingredients used in my daily cooking. As a huge fan of Sesame Oil Chicken; a popular confinement dish, I am also in love with the soup version by adding mee suah (mian xian - 面线) into it. All the while this dish has become one of my comfort food whenever I need to warm up or drive out the wind in my body.

There are a few ways in preparing Sesame Chicken Mee Suah depending on individual preference. Some might use full portion of rice wine instead of water (or mixture of water and rice wine) for the soup base. Below is a quick recipe for our version.



SESAME CHICKEN MEE SUAH
(麻油鸡面线)


Sesame Chicken Mee Suah has a rich aroma of sesame oil and ginger which makes it a comfort dish to serve during confinement or on cooler season of the year. Our family love how the noodles are being soaked in the flavoursome broth making it such as mouthwatering dish together with the tender chicken.

(Yield: 2 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1/2 portion whole chicken, cut into bite size
2 serving size mee suah (面线)
2 eggs
10 slices ginger, shredded half
4 clusters of fresh black fungus, sliced
2 tablespoons sesame oil
100 - 200ml glutinous rice wine (黄酒)
Some wolfberries
1-Litre hot water

Marinade:
1/2 tablespoon light soy sauce
2 tablespoons cooking wine
1 teaspoon sesame oil
1 teaspoon freshly grate ginger juice
1/2 teaspoon cornstarch
Dash of pepper

Method:
1. Fry eggs with some sesame oil in a preheated pan. Remove and set aside.

2. Add in marinated chicken (skin side down) and pan-fried till brown, remove and set aside.

3. Using the oil in the pan sauté ginger slices till fragrant, dry and slightly golden brown.

4. Add in chicken, black fungus and sesame oil then cook for a minute before pouring in 1-Litre of hot water.

5. When the mixture comes to boil, lower the heat and simmer for 10 minutes till chicken is cooked and tender.

6. While the chicken is simmering, bring another pot of water to boil.

7. Add in mee suah and give it a few stirs to break up the bundle.

8. Cook for 30 seconds and remove pot from stove. Rinse mee suah with water, drain well and set aside.

*note: steps 6-8 helps to remove the starch from the mee suah making it more springy to bite when added to the soup.

9. When chicken is cooked, lower the heat and toss in prepared mee suah. If you prefer to serve it in a confinement way, add 1/2 - 1 cup of glutinous rice wine to enhance the taste.

10. Lastly turn off the heat and toss in some wolfberries before transferring the mixutre into serving bowls.

11. Serve immediately with some chopped spring onion, fried egg and drizzle of extra sesame oil.

Here is a demo clip on how to prepare Sesame Chicken Mee Suah.

香味扑鼻的麻油鸡面线,每一口吃起来都让人感觉到满满的幸福。它特有的香气加上老姜的辛辣味及用小火慢炖后的麻油鸡和吸饱了满满的汤汁的面线真是令人垂涎三尺。

(份量:   2人份    |   准备: 10分钟     |    烹调时间: 15分钟)
材料:
1/2只甘榜鸡,切小块状
2人份面线
2粒鸡蛋
2寸姜,切薄片
3朵新鲜的黑木耳,切块
2汤匙麻油
1/2 - 1杯黄米酒
少许枸杞
1公升热水

腌料:
1/2汤匙酱油
2汤匙绍兴酒
1茶匙麻油
1茶匙姜汁
1/2茶匙玉米淀粉
白胡椒粉适量

做法:
1. 预热平底锅后加入适量的麻油把鸡蛋煎成荷包蛋之后,取出备用。

2. 放入腌好的鸡块(皮朝下)煎至冒出鸡油和呈现金黄色后,取出备用。

3. 接着把姜片用锅中的鸡油爆香至干; 加入麻油,黑木耳和鸡肉拌炒一分钟。加入清水以大火煮滚,再转中小火煮大约 10分钟

4. 最后加入调味料,面线,枸杞和米酒煮一分钟即可。

5. 将煮好的面线鸡汤盛入碗中;摆上荷包蛋,淋点麻油和撒些葱花就可乘热享用。

Have a great weekend folks!

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