Tell me again…

That day when my daughter was leaving to go back to Sungai Petani, I got up early in the morning to cook some chicken soup so that she could have some mee sua (Foochow string/thread longevity noodles)…

STP's Foochow mee sua 1

…before she left. Usually, we would have that for birthdays, weddings, anniversaries or to welcome somebody or when he/she is leaving…and I would observe this as well, more in keeping with the tradition than anything else though there may be people who believe that in doing so, they will be blessed with longevity, good fortune or prosperity.

I had a post on how to cook this before here…but never mind, no harm going through all of that again. Well, firstly, you have to cut the chicken into bite-size pieces and marinate it in the traditional Foochow red wine…

Marinating the chicken

You will also need to slice some ginger…

Sliced ginger

…and soak some shitake mushrooms and wolfberries in hot water…

Soaking shitake & wolfberries

…and when they’ve gone all soft, drain away the water.

Heat a bit of sesame oil in the wok and when it is hot, throw in the ginger slices and fry till slightly brown. Then, put in the chicken together with the red wine that has been used to marinate it. Stir occasionally and let it cook till all the juices have come out of the meat…

Simmering the meat

Add water and red wine…

Making the soup

…in proportions according to taste and put in the shitake mushrooms and the wolfberries as well.

Bring it to boil and let it simmer for as long as you like. The longer you let it simmer, the nicer or sweeter the soup…

Simmering the soup

You may transfer it into a pot like what I did, if you wish…instead of doing it all in the wok and keeping the soup there. Finally, add salt and msg according to taste.

Then you cook the mee sua and some hardboiled eggs. Once they are ready, place the mee sua in a bowl and pour the chicken soup over it. Peel the eggs and serve them with the mee sua alongside a few pieces of the chicken…and perhaps, a shitake mushroom as well, if so desired.

STP's Foochow mee sua 2

If the traditional Foochow red wine is not available where you are, you can do without it and when you serve the mee sua, you can add a spoonful or two of brandy to it and eat – it will taste very nice too.

As a matter of fact, you can just cook the chicken, with or without the red wine, and eat it as the soup dish with rice, together with some other dishes, and I can assure you that you will enjoy it a lot too. This is so very easy to cook so I do not see how anybody can say that they simply do not have the slightest idea how to go about it. Come, give it a try…

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

10 thoughts on “Tell me again…”

  1. so ngam! mami cooked that for me too before i left malacca last week! we substituted with rice wine and MORE pounded ginger! muchy yum!

    I don’t like pounded ginger. My missus used to cook like that (and with lots of it). Too heaty for me, I’d fall sick…or end up with the runs…and I hate getting the bits of ginger in my mouth. 😦

  2. Slurppp!!!..super duper yummy mee sua. If I am not wrong, this is one of the Foochow confinement dish. Looks oily but I still love it. Yummy!!!

    The chicken a bit fat – hardly any additional oil used other than the bit of sesame to fy the ginger… Was ok, did not feel oily.

  3. wah such a loving dad. i don’t think my dad would know how to cook that. Maggi mee he can still manage. heheh

    Nah!!! I’m sure he would…if you give him a chance. I guess your mum does it all the time, so no need lor… 😉

  4. Simple yet very delicious!! Yum yum!!

    So hungry by looking at it now, office so cold, it is nice to have a bowl of mee suah.

    Drool! Drool! LOL!!! 😀

  5. Lucy cooked for us on the morning we left Sibu…very delicious.I also cooked this on the 1st day of CNY for breakfast and my friends love it a lot.However, I have not tried your cooking before 😦

    Not the same kah? Should be, I think…except perhaps, she pounded the ginger…and I don;t like it that way.

  6. Oh I forgot to tell you, my mum cooked this with the wine you gave me and it was so delicious that I busy eating and forgot to take a photo. hahaha

    Very nice eh? Must remember to bring you more bottles of the wine if I get to go over to KL again…

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