My hubby asked me before if I made this Noodles with Fermented Rice Residue/ 红糟面线 before. I’ve never heard of it or made it before. Then when I saw this recipe at Kitchen Tigress’ Food Blog, I knew I gotta try it. I didn’t have the opportunity to do so until my mom is here to help out during this confinement period. She made this dish with slight modification by substituting the pork ribs with chicken and the red wine dregs with Red Yeast Rice. We have no luck of finding the red wine dregs here and it’s a bit too late for us to make our own as it takes about one month to do so. To make a long story short, we settled with Red Yeast Rice/ 紅麴米 for confinement recipes.
The dried grain of Red Yeast rice can be prepared and eaten in the same manner as white rice—a common practice among Asians. It can also be added to other foods.
Red yeast rice is used to colour a wide variety of food products, including pickled tofu, red rice vinegar, char siu, Peking Duck, and Chinese pastries that require red food colouring.
The noodles used in this recipe is called Mee Sua/ Misua. Mee Sua is a very thin variety of salted Chinese noodles made from wheat flour. My mom likes this brand (an old-man brand she said).
Please don’t be alarmed with the red color all over. This is the way the dish supposed to be. The red color is from the Red Yeast Extract.
- 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
- 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
- Heat wok with sesame oil. Add ginger and stir fry over medium heat until fragrant and golden brown
- 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
- 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
- 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