福州红糟面线 FU-CHOU RED GRAIN WINE MEE-SUA SOUP

材料：

1只甘榜鸡/ 土鸡（斩适宜块状）

150 克生姜

300克面线，300毫升红糟酒/糯米酒

2大匙红糟酒渣，3大匙麻油

1500毫升 高汤/鸡汤

药材料：10 克党参，1大匙杞子，10粒红枣，10克北芪/黄芪

调味料：1小匙盐，1大匙生抽/酱油，1/2 小匙味精素，10克冰糖

做法：

1. 先将高汤和药材料同煮30分钟至出味，取出汤渣，把汤汁留用。
   
2. 锅里烧热麻油，爆香姜片，加入红糟酒渣和鸡肉块拌炒香浓，注入高汤和调味料同煮沸，然后用中火煮约15-20分钟。
   
3. 倒入红糟酒，待再次煮滚后继续煮一会即可。
   
4. 吃法：把面线用沸水煮熟，捞起沥干，放入汤碗中，注入红糟鸡酒和鸡块，即可食用。
   

Ingredients:

1 no Chicken "kampong" (cut into convenient pieces),

150g fresh ginger

300g mee-sua

300ml red grain wine/glutinous rice wine

2 tablespoon red grain wine residue

3 tablespoon sesame oil

1500 ml chicken broth

Herbals :

10g "Dang Shen", 1 tablespoon medlar seeds,10 red dates,10g "bei Qi'

Seasoning : 1 teaspoon salt,1 tablespoon light soy sauce,1/2 tea spoon monosodium glutamate,10 g rock sugar

Method :

1. Cook the chicken broth and herbals for 30 minutes until fragrant. Remove the herbals and retain the herbal soup.
   


2. Heat up the sesame oil in the preheated wok to fragrant the ginger slices. Add in red grain wine residue and chicken pieces, stir-fry briskly until aromatic. Pour in herbal soup and seasoning. Bring to a boil. Reduce to a medium heat, cook for 15-20 minutes.
   


3. Add in the red grain wine, bring back to the boil continue cook for a moment.
   


4. To assemble, cook the mee-sua into boiling water until softened. Remove and drained. Place into a serving bowl, pour in red grain wine soup and chicken pieces. Serve hot.