Rice Wine Chicken Noodle Soup with Oyster Sauce

Tapai Chicken in our local language means Rice Wine Chicken. You can watch the video below how we made them. 

Rice wine chicken is usually traditionally eaten by women in my town in their confinement period. I was fed bowls of these by my own mother. She tried to change and add other type of sauces so I would not get bored eating them.

One of the Rice Wine Chicken dish that I really enjoyed a lot was her adding tomato sauce and oyster sauce into the mixture. It brings a nice freshing color to the dish and the carrot helps to dim out the rice wine smell.

INGREDIENTS

100g carrots

200g tomatoes

1 large onion

6 garlic

50g ginger

750ml water

500 ml rice wine

5 drumsticks

Fry the ginger, garlic and onion

Fry the drumsticks until brown all over.

Pour in the water..Add the tomatoes, carrots..Bring to boil

After 15 minutes. Add in the 500ml of rice wine. If you want a stronger alcohol contain only boil the soup for 10 minutes. The longer you boil the more alcohol will evaporate.

SAUCE INGREDIENT

2 tbsp oyster sauce

2 tbsp tomato ketchup

2 tsp chicken stock 

Combine the sauce into the chicken. Boil until the chicken is tender.

To serve, preboil mee sua noodles, place in a bowl and pour a generous amount of Rice wine chicken on top.

If you are concern of the flavour being too strong, reduce the amount of wine to less than 500ml. The best way is to slowly add in the wine to suit your taste.