Wednesday, February 1, 2012

Hong Zao Mian Xian (红槽面线)

Prior to knowing DH, I've never eaten any food cooked with red glutinuous wine (红槽). My first encounter with 红槽 was at my inlaws' place. It is a tradition for his family to eat 红槽面线 during birthdays. And being new in the family, although I do not like the taste of it, I was obliged to finish up the food. I could still recall that moment, it took me ages to finish up a small bowl of mee suah. Over the years, I grew accustomed to the taste and in fact, I'm loving it (only the wine, not the dregs though).

DH been bugging me to learn to cook this dish. I consulted MIL on recipe but as you know, most old folks cook without recipes. She merely taught me the steps and the rest is my own estimation.

Presently to you my very first 红槽面线

Still incomparable to MIL's cooking but DH and kids commented it is nice. Yes, now I can finally cook a Hockchew/Foochow dish ;-)

Hong Zao Mian Xian (红槽面线)
Serves 2A+3C

Ingredients (A)
17 - 20 drumlets (can use chicken thigh, drumsticks, wings or whole chicken)
3 tbsp red glutinous wine dregs (红槽) - I used wine instead of dregs
1 tbsp light soy sauce
1 tsp sesame oil
* Marinate together for at least 1 hour (my MIL did not marinate her chicken)

Ingredients (B)
2-3 shallots, peeled and roughly chopped (I double this as I like the flavor of shallots)
4 slices ginger, cut to thin strips
3-4 dried mushrooms, washed and soaked till soft (my MIL didn't add mushrooms)
500 - 750ml red glutinuous wine (红槽酒)
2 tbsp sesame oil
1.5 - 2 litre water

  1. Marinate chicken and set aside for at least an hour.
  2. Slice mushroom into thin strips.
  3. Heat up a pot with sesame oil. Add shallot and ginger, fry till soft and fragrant.
  4. Add in chicken and mushrooms, fry till the chicken are slightly cooked.
  5. Pour in 2 cups (approx. 500ml) red glutinuous wine and remaining marinade, if any. Mix till all parts of chicken are evenly coated.
  6. Pour in sufficient water and bring to a boil, cook for another 10 mins.
  7. Reduce heat and simmer for 1 hour. Add more wine if needed.
  8. Season to taste (read notes below).

Preparing Mee Suah

  1. Boil some water in a separate pot.
  2. Add mee suah and loosen the strands with a pair of chopsticks. Cook for approximately 1 minute.
  3. Drain mee suah and set in a bowl.
  4. Arrange the cooked chicken and mushrooms on top of mee suah and ladle some soup over it.
  5. You may also serve it with a poached egg.

If your mee suah is very salty, there is no need to add more seasonings into your soup.


Anonymous said...

Hi, im a silent reader and have been reading your blog since 2010. I marry a hock chew too but I can't cook. Going to try this one day. Thanks for sharing this recipe. Connie

YM said...

Love this dish! For some unknown reason, I've been craving for this dish recently and have been eating it quite a lot in the last 2 months.

I am going to try to make my own hon zao wine soon! :)

Anonymous said...

Can you tell me where to buy the 红糟 n the 红糟 wine?
Many thanks.


Jobless Girl said...

I miss this dishes so much and hardly I can get from KL.