Tag Archives: Ang Chow

Foochow Ang Chow Mee Sua


Foodelicious Heaven: Can’t wait to try out this recipe right after I harvested my rice wine. Instead of serving the chicken with mee sua I get it to go with rice with a couple of sunny side up added in the soup to soak up the goodness of the rice wine. However, my ang chow went moldy few days after thus had no chance to try out the ang chow fried chicken recipe.


Makes 6-8 servings

2 Tbs cooking oil e.g., olive, sunflower or vegetable
100g ginger, smashed
5 cloves garlic, smashed, keep skin on
10 tablespoons angchow residue
2 teaspoons sugar
1 whole chicken, chopped into segments with the bones left in. We prefer dark meat, so Mum sometimes uses just chicken legs, thighs, wings and feet
1 cup angchow wine
2 teaspoons salt
1.5 litres boiling water
1 skein of mee suah per serving

Directions for Chicken Ang Chow Soup

  • Heat up a large wok on high heat and add cooking oil
  • Fry the ginger and garlic for ~ 5 minutes
  • Add the angchow residue and fry until fragrant but not burnt. Stir fast to prevent burning. Lower the flame if needed
  • Add sugar and fry until the angchow is shiny
  • Add the chicken and stir till angchow is evenly spread

  • Add the salt and angchow wine
  • When the mixture comes to a boil, add the boiling water
  • Lower the flame and simmer for 20-30 minutes until the chicken is cooked through
  • Remove the chicken pieces and keep separately from the soup, so that the meat does not disintegrate

Directions for Mee Sua

  • Bring a small saucepan of water to a rolling boil
  • Place a skein or 2 of mee sua in the boiling water and cook for a few minutes until soft
  • Transfer the mee sua (not the cooking water) into a bowl. Add chicken pieces and angchow soup
  • Add salt and extra angchow wine to taste, and serve up

Note: I used this to go with rice with sunny side up soaked in the soup instead of mee sua and its really nice.

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Posted by on September 5, 2011 in Asian Main Dishes, Tried & Tested


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