This noodle dish is no stranger to the Chinese community, particularly the Foochows in Malaysia. It’s actually really simple to cook… you just need the right ingredients, especially the right noodles. Usually this dish is cooked with Chinese Red Wine, but because I can’t seem to find the right wine – I have substituted this recipe with just a little bit of scotch whiskey from hubby’s liquor collection, hehe!
Once again I find myself getting “hit” with a craving for food from home. It’s really amazing because just when I thought I have attempted all the dishes there is to learn to cook from Malaysia, there’s always a few more dishes I have yet to attempt for the very first time. I am so thankful that Asian Grocers in Australia have a pretty comprehensive range of ingredients readily available to purchase so I can try cooking these dishes! I cannot imagine how deprived I would feel if I didn’t have access to these ingredients. Yes, I have to drive at least 20 minutes to get to the nearest Asian Grocer, but it is so worth the trip!!
Ingredients (Serves 2-3):
5 tbsp sesame oil
1 inch cubed ginger, julienned
6 chicken drumsticks
1 litre chicken liquid stock
1 tbsp whiskey
“Mee Suah” noodles
10 pieces of Dried Tea Mushrooms
Salt and pepper to taste
Heat a non stick pot, add sesame oil, ginger and chicken and fry until chicken turns brown.
Add chicken liquid stock, whiskey and dried tea mushrooms. Season well with salt and pepper. Simmer until the mushrooms are soft and chicken is thoroughly cooked. You may want to simmer for approx. 1 hour for the chicken to be deliciously soft and tender. Add extra water if required.
Meanwhile, prepare a pot of boiling water. Cook “Mee Suah” noodles for just a few seconds in boiling water, as it softens very quickly. Strain noodles and place in a bowl. Serve broth over the cooked noodles with some chicken and mushrooms. Enjoy while it’s still hot!