FOOCHOW MIAN SIANG

Foochow 'Mian Siang'

福州麵線

is 

Mee sua

cooked in Foochow style

It is 

specially prepared for Birthday Celebrations

The birthday boy or girl 

will be served 

a big drumstick like this

plus 

2 hard boiled eggs

whereas

the rest of the family members will be served

with chopped pieces of chicken plus one hard boiled egg

This is also served as the First Dish 

if 

the Birthday Feast is held in

a Restaurant

Special skill

is required to cook this

as

not many people can achieve that 

special taste

and 

aroma from the red rice wine

My mother 

takes special interest in preparing it

as this is her favourite dish

She eats that for 30 days during her confinement month!

According to her

the minced ginger needs to be fried until fragrant

and

the chicken must be free range chicken

to be cooked to perfection

Here is her recipe which she gladly shares with us

1 free range chicken, chop into bite size

1/4 cup minced ginger

1/4 cup red rice wine residue

1/4 cup thick rice wine, obtained while extracting the clear wine 

2 Tbsp cooking oil

1 Tbsp sesame oil

rice wine to taste

seasoning: salt & chicken granules, optional

1. heat up cooking oil in a wok, add ginger & fry until fragrant

2. add chicken pieces & fry

3. add sesame oil & red rice wine residue, continue frying taking care not to burn as rice wine residue burns easily. So better turn down fire at this satge.

4. when the chicken pieces start to shrink, pour in the thick rice wine

5. add enough water to cook soup

6. simmer until the chicken pieces are tender
7. add seasoning if required

8. serve over Foochow mian siang

To prepare mian siang

1. bring to boil 1/2 wok of water

2. put mian siang into the boiling water & stir with a pair of chopsticks

3. when the mian siang floats, it is ready

4. remove & put into a serving bowl

5. pour chicken soup over, and serve with chicken pieces

Note:

1. My mom says no need to add salt because the mian siang is salty
     but chicken granules is a must as it adds taste to the soup

2. rice wine is added at the table so that you can get the ump!

I love to see so many variations in preparing this much loved

FooChow Miang Siang

My Facebook friend Peggy Teo from Johor

is preparing this dish

She likes thick soup like this

Another Facebook friend, Abigail Ngan
from Kampung Jering, Ayer Tawer
likes to have fragrant ginger fried egg instead of hard boiled egg

Chan Shiao Yiing Fion
my Facebook  friend from Taiping
adds black fungus into the soup & serve with Chinese celery