Red Glutinous Rice Wine Chicken Vermicelli

Serving: 3-4pax

[Chicken]

• 4 kampung chicken drumsticks - cut into pcs

• 5 tbsp red wine lees

• 2 tbsp rice wine

• 1.5 tbsp ginger juice

• 2 tbsp light soy sauce

[Ingredients]

• 2 servings mee sua

• 0.25 cup sesame oil

• 60g ginger - peeled and julienned

• 500ml rice wine

• 250ml water

• 2 tbsp red wine lees

• Salt

[Steps]

1. Rinse and drain chicken. Add in remaining ingredients, mix well and let marinate for 15mins.

2. In a heated pan, add in sesame oil and ginger, pan-fry it till crispy, set it aside.

3. In the same pan, add in chicken and pan-fry till lightly browned.

4. Add in red wine lees and mix well. Followed by wine and mix well, then water and season with salt.

5. Let simmer covered till chicken is soft, about 15-20mins.

6. Bring a pot of water to boil and blanch mee sua. Add into a serving bowl and ladle chicken over.

7. Serve garnished with fried ginger.

Adapted from themeatmen