What you will need:
  • 1 lb (500 g) chicken pieces
  • 4 Tbsp of Red Yeast Rice
  • 6 Tbsp Shaoxing wine
  • 3 Tbsp light soya sauce
  • 4½ Tbsp sugar
  • 3 tsp of sesame oil
  • 12 thin slices ginger
  • 8 bundles mee sua
  1. In a big pot, bring about 8 C of water to boil. Add in the Red Yeast Rice and cook until the water turns red. Turn off the heat. Use a strainer to separate the Red Yeast Rice and its extract. Keep both
  2. Heat wok with sesame oil. Add ginger and stir fry over medium heat until fragrant and golden brown
  3. Add chicken pieces and stir fry again until they turn color. Add 2 tbsp of Shao Xing wine. Stir untill absorbed. Add other seasoning. Stir untill absorbed again. Add the rest of the Shao Xing wine, and enough Red Yeast extract from No. 1 to just cover the chicken. Stir to deglaze wok. Bring to a boil. Cover and simmer on low heat for 45 minutes
  4. Top up with more Red Yeast Extract from No. 1 if necesssary. Adjust the seasoning to your liking. Cover and simmer gently until the chicken is tender and sauce is thickened, 30-45 minutes depending on how soft you like it. Remember to check that water doesn't boil dry and top up as needed. Skim off oil if necessary
  5. In a separate pot, bring a water to boil. Turn off the heat and add in Mee Sua. It cooks very quickly. Once the Mee Sua softens, discard the water. Portion them into individual serving bowl and top with chicken. You can also add in some of the Red Yeast Rice grains from No. 1 if you like
The alcohol is "cooked-off" during the cooking process, hence it is safe to use alcohol in cooking while breastfeeding.
Recipe by What To Cook Today at