麻油鸡面线

麻油鸡面线

Taiwan Inspired Sesame Oil Mee Sua

Visited Taipei last year and had this in one of the night market there.  Fell in love with the rich broth.  Came back home and tried to replicate the same taste.  Not exactly the same taste but am happy with my version too.  

Ingredient:

1 whole boneless chicken leg - cubed

1 small pork loin (approx. 100g) - thinly sliced

1 thumb-size ginger - thinly julienned

2 cloves garlic - minced

20gm Yuzhu (玉竹) - roughly rinsed with water

2 small slices of angelica (当归) - just for taste

3 tbsp sesame oil

1 tsp cooking oil

2 tbsp soy

2 tbsp of Chinese Shao Xing wine

1 pack of baby pok choy

1 soup spoon wolfberries (枸杞子) - can add more for sweetness to be added last

about 1 litre of chicken stock

Mee Sua to your preferred quantity

Method:

Heat up pot with the cooking oil and add half of the sesame oil.

Add in ginger and fry till fragrant.

Add in garlic and gently fry till slightly transclusent and fragrant.

Add in chicken pieces with skin side down and gently fry for approximately 5 mins then stir.

Add in pork slices and stir fry for another 5-10mins till almost cooked.

Add in soy sauce and followed by chinese wine and cover for about 2 mins.

Add in chicken stock and the chinese herbs.

Cover and let slow boil for about 30mins.

Pour in the remainder sesame oil and adjust taste with salt.

After about 30mins, add in wolfberries and let it boil for another 5-10mins.

In the meantime, blanch the bok choy with and pot of boiling water and then stop cooking process by dunking them in cold water and set aside.

In a separate pot, bring water to boil and cook the mee sua to your preferred donenesss.  

Pour the sesame chicken soup over the cooked mee sua and plate with veggie and serve hot.