Comments on: Chinese Rice Wine Chicken with Vermicelli (Ang Chiew Kuay Mee Suah)

By: Taste of Foochow @ Jalan Gajah, Pudu Kuala Lumpur

Taste of Foochow @ Jalan Gajah, Pudu Kuala Lumpur — Fri, 29 Jan 2010 01:02:30 +0000

[...] sometimes get a craving for rice wine chicken mee suah but I have been too lazy to make it myself (recipe is here). Today, my colleague suggested we have [...]

By: Rice Wine Chicken in a lunch bento | Bento Delights

Rice Wine Chicken in a lunch bento | Bento Delights — Fri, 22 May 2009 02:33:43 +0000

[...] love rice wine chicken. It is comforting on a cold day and always delicious! The picture isn’t that great, but it [...]

By: Pink Parisian

Pink Parisian — Tue, 03 Feb 2009 06:25:00 +0000

@Tweety: I find normal rice wine can be a bit bitter so I usually add Shaoxing Jiu for sweetness. If you don’t have that on hand, maybe try adding some sugar and letting it boil up a bit more so the alcohol evaporates. Good luck experimenting!

By: Tweety

Tweety — Fri, 30 Jan 2009 01:54:31 +0000

Hiee PP, thanks for the wonderful recipe!
I stumbled upon this website last Fri (23 Jan’09), and immediately i tried it on the 28th (3rd day of CNY).

It’s really simple to prepare, but somehow both me and my husband found that the taste was abit too bitter.
I dunno where i’ve gone wrong.

I made do with the normal white rice wine which i found at home, not the brand which u’ve recommended tho…..
i prefer the taste to be sweeter, and not so strong in alcohol.

Please advice how i can improve….

thanks!

By: Nate

Nate — Sun, 31 Aug 2008 03:00:38 +0000

Looks really good. Thanks for the tip on not boiling off the wine after you add it, and also the tip to add some Shaoxing wine for sweetness. Would you provide some wine on the side at the table for those who want it extra strong or extra sweet?

By: equinoxdezign

equinoxdezign — Tue, 19 Aug 2008 06:56:17 +0000

Thanks. I found shaoxing jiu, finally… I can’t find Ang chiew so I will cook without it. Will try this weekend. Thanks again for your explaination.

By: Pink Parisian

Pink Parisian — Fri, 15 Aug 2008 09:05:23 +0000

@equinoxdezign: I’m no expert but I find that Shaoxing Jiu is easily bought in shops or even supermarkets. It is light yellow and is very sweet. Ang Chiew usually tends to be homemade and less available commercially. The taste is stronger, alcohol content is higher, and there is a red tint to the wine. You can just substitute Shaoxing Jiu for the red wine but add according to taste as if you add more for “kick” it can be too sweet. Other than that, it works too.

By: equinoxdezign

equinoxdezign — Fri, 15 Aug 2008 08:58:47 +0000

Hi, may i know what’s the different between Shaoxing Chiu and red rice wine? I tried to ask at the shop they don’t understand. I want to try this recipe and manage to buy Shaoxing Chiu but cant find ang chiew. thanks

By: twosuperheroes

twosuperheroes — Fri, 15 Aug 2008 03:52:24 +0000

wow…I’m literally drooling over the photos now. Looks so delicious! Nice twist from the usual min sin soup… :p

By: xin

xin — Thu, 14 Aug 2008 03:03:31 +0000

:p im too lazy to really cook up anything, and i have zero ingredients now. will force my mom to do it when im bek to hometown. thanks for the recipe

p/s: i actually requested my mom to cook for me many times before, and everytime she says: wait till u give birth then someone will cook for u! duh. thts like SO duh! im farrrrr frm getting married still.