FOR THE MARINADE:

1kg kampung chicken, cut into chunks (see Tips)

1 tbsp red yeast rice paste (see Tips)

¼ tsp salt

¼ tsp white pepper

FOR THE BROTH:

80g dried shiitake mushrooms

80g dried black fungus

1″ ginger knob, peeled and thinly sliced

3 tbsp sesame oil

50g garlic, peeled

2 tbsp red yeast rice paste

300ml red yeast rice wine, divided

1L chicken stock

100ml ginger wine (optional)

1 ½ tbsp light soy sauce

FOR THE NOODLES:

1L water

4 nests mee sua

1. Trim excess fat from the chicken pieces. In a non-reactive container such as plastic or stainless steel, mix the chicken evenly with 1 tbsp red yeast rice paste, salt, and white pepper. Let it marinate in the fridge overnight, or for at least 8 hours.
2. The next day, soak dried shiitake mushrooms and black fungus in water for about 1 hour. Once the mushrooms have rehydrated, trim the shiitake stalks and tough parts of the fungus. Slice the black fungus into strips, and any large shiitakes in half.
3. Place a wok over low heat. Drizzle in the sesame oil, and stir fry the sliced ginger and garlic until fragrant, about 1-2 minutes.
4. Add 2 tbsp red yeast rice paste to the wok and stir fry for a further 1 minute.
5. Add the marinated chicken and 100ml of red yeast rice wine. Stir and cook until the alcohol has evaporated or the scent is no longer alcoholic.
6. Add the shiitake mushrooms and black fungus, and stir fry for about 2 more minutes.
7. Transfer all the contents of the wok into a large pot. Pour in chicken stock. If the stock does not cover the ingredients, add water in 100ml increments until the ingredients are submerged.
8. Place the pot over high heat. When the liquid begins to boil, reduce the heat to low and let it simmer for about 45 minutes.
9. After 45 minutes, check the doneness of the chicken. If the chicken is cooked through, add the remaining 200ml of red yeast rice wine, light soy sauce, and ginger wine (if using). If the broth needs to be more savoury, add light soy sauce in 1 tsp increments until it tastes satisfactory. If the broth is too tangy, add a splash of ginger wine and let it come to a boil.
10. Once the flavours are balanced to your liking, skim off any excess oil from the surface of the broth.
11. Right before serving, cook noodles. In a separate, clean pot, bring 1L of water to a boil. When the water begins to boil, place the mee sua one nest at a time into the water. The noodles are cooked when they become translucent, about 1-2 minutes.
12. Strain the noodles and place them into a bowl. Ladle red wine chicken broth over the noodles, making sure to include pieces of chicken and mushroom. Serve hot.