Ginger Wine Chicken Mee Suah

Step 1

Soak dried black fungus for 20 minutes. Once rehydrated, rinse and drain.

Step 2

Heat sesame oil in a medium sized pot. Saute ginger until fragrant, about 2 minutes. Add garlic and fry for another 20 seconds.

Step 3

Carefully pour in Shao Hsing cooking wine and water. Bring to a boil.

Step 4

Add prepared black fungus and chicken drumsticks. Bring it back up to a boil, cover, reduce heat and allow soup to simmer for 30 minutes.

Step 5

Rinse goji/wolf berries and soak for 5 minutes. Drain and add it to the simmering soup. Season with salt to taste. Continue to simmer for 5 more minutes. Turn off stove.

Step 6

Bring a medium pot of water to boil. Add mee suah (wheat vermicelli) and allow it to cook for about 2 minutes. Remove, drain, and divide into 4 bowls.

Step 7

Place a chicken drumstick and ladle some soup into each bowl.

Step 8

Garnish with green onions and serve immediately.