Sitiawan is also popular for its Ang Jiu Mee Suah (Red glutinous wine soup with longevity noodles). Red glutinous wine is mostly homemade and most of the residents in Sitiawan know how to made ang jiu. Whenever we cook this dish, we usually use the local mee suah too. As for me, I am used to Sitiawan mee suah. So, whenever I go back to my hometown, I am bound to stock a few packets of Sitiawan mee suah.
When we were young, this dish is a must during our birthdays and the birthday person would be served with 2 hard boiled eggs. Besides birthdays, it is a must for our family on the 2nd day of Chinese New Year as Hokkiens consider the 2nd day of Chinese New Year as the official beginning of the new year. Besides, it is also served to welcome home married daughters when they pay a visit to their parents on the 2nd day of Chinese New Year. The dish when served with hard boiled eggs symbolizes longevity, good health and prosperity.
Ingredients for Ang Jiu Soup :
- 1 free ranged chicken (cleaned and cut into small chunks, marinated with lees for about 1 hour)- 1 cup red glutinous wine lees(to marinate the above chicken)
- 3 thumbsized old ginger (cleaned but do not remove the skin, sliced)
- 1 liter homemade red glutinous wine
- Sesame oil
- water
- hard boiled eggs (optional)
Method :
1) Heat sesame oil in a pot, add ginger and stir fry until golden and fragrant.
2) Add in marinated chicken pieces and stir for a while.
3) Then, add in red glutinous wine and enough water. Once boil, lower heat and simmer for about 2 to 2 1/2 hours.
4) Add salt to taste.
How to prepare mee suah
1) Heat sesame oil in a pot, add ginger and stir fry until golden and fragrant.
2) Add in marinated chicken pieces and stir for a while.
3) Then, add in red glutinous wine and enough water. Once boil, lower heat and simmer for about 2 to 2 1/2 hours.
4) Add salt to taste.
How to prepare mee suah
1) To prepare mee suah, bring to boil a pot of water.
2) Add mee suah in and keep stirring to loosen up the strands and to prevent it from sticking to each other.
3) Cook for about a minute and transfer the cooked mee suah to a basin of cold water. Keep stirring.
4) Drain the water and transfer the mee suah to individual serving bowl with some sesame oil (optional) at the bottom of the bowl. Mix well.
5) Serve mee suah with the cooked ang jiu chicken soup and hard boiled egg immediately.
* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *
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Hi Ivy,
ReplyDeleteI would like to invite you to submit this chicken dish to my Aspiring Bakers event, the theme for this month is chicken. :)
Check here
http://smallsmallbaker.blogspot.sg/2013/02/aspiring-bakers-28-chicken-feast-feb.html
Cheers,
SSB
Thanks for your invitation Small Small Baker. Ok, I will.
DeleteThanks Beena:)
ReplyDeleteMmm I wouldn't mind another bowl of this! My grandma cooks the soup using double boil method over a long period so it tastes quite different to the one I cook (just boiling straight). She doesn't use the ang zao to marinate the Chicken beforehand yet every piece is tender and flavourful.
ReplyDeleteI've brought back her ang jiu and ang zao this time so yes to more ang jiu chicken soup!
My mum didn't use ang zao for marinating, but for stronger flavour, I prefer to marinate the chicken with ang zao. I keep 2 types of ang zao; the original ones and the blended ones where I blended it into a smooth paste - mostly to cook with fish or meat.
Delete