This is the right time to serve Fuzhou Hong Zao ji Mian Xian(a traditional signature dish from Fuzhou, China. Flour Vermecelli topped with Chicken with Red Yeast Fermented Rice Wine together with Rice Wine Lees).I have 500g chopped Chicken, marinated with 1tsp Salt, a little Pepper n 3 TBS fermented Red Yeast Wine. I soak 10 medium sized Dried Mushrooms till soft n cut away the stems, soak a handful of small Black Fungus till soft then remove the hard stems. Cut 2 thumb sized Ginger to shreds. Rinse ready 3-4TBS Dried Goji Berries. 4TBS Red Yeasted Wine Lees, 1 cup Red Yeasted wine. First part of cooking: Heat up 1TBS Sunflower Oil with 1TBS Sesame Oil in a non stick pan to saute Ginger till fragrant. Then add in marinated Chicken to saute till colour changes. Add in Mushrooms to saute for 3 mins. Add in 4TBS Red Yeast Wine Lees(you can use your own harvested Wine Lees or use store bought).Add in Small Black Fungus, top up with 1 cup Red Yeast Wine with 1 1/2 cup Water n bring to a quick boil, then lower heat to simmer for 15 mins. At the last 5 minutes, add in Goji Berries, Himalayan Pink Salt to taste n 1 tsp Sugar. Off heat. 2nd part of Cooking: Bring 4 small bundles of Mee Suah also known as Mian Xian in Mandarin (Flour Vermicelli) to boil in hot boiling water for 3 mins, drain. Serve this by topping up with the Red Yeasted Wine Chicken Soup. This keeps the body warm. Home cooked tastes anytime better than eating outside. Thisc recipe is a sure keeper. This recipe serves good wells in our family.
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