Yong Chun Lao Jiu Ji Mian (永春老酒鸡面)

Yongchun county in Fujian is famous for its lao jiu — a deep amber rice wine aged in earthenware crocks and given as a gift at births and weddings. This noodle soup is the festive way to use it: chicken pieces are braised in the wine with ginger until the broth turns rich and slightly sweet, then ladled over thin rice vermicelli. It is traditionally served to mothers after childbirth to restore warmth and energy.

Serves: 4

Ingredients

• 600g (1.3 lb) bone-in chicken thighs and drumsticks
• 300ml (1.25 cups) Fujian aged rice wine (or Shaoxing wine as substitute)
• 400ml (1.75 cups) water
• 60g (2 oz) fresh ginger, cut into thick coins and lightly smashed
• 3 tbsp (45ml) neutral oil (traditionally sesame oil)
• 1 tsp salt
• 0.5 tsp white pepper
• 300g (10 oz) dried rice vermicelli (mi fen), soaked in cold water 20 minutes
• 2 spring onions, sliced, to garnish
• Fresh coriander to garnish

Instructions

1. Pat the chicken pieces dry. Heat oil in a wok or heavy pot over high heat. Brown the chicken on all sides, about 4–5 minutes total.
2. Add the ginger and stir-fry 1 minute until fragrant. Pour in the rice wine and water. Bring to a boil, skimming any foam.
3. Reduce heat, cover and simmer for 30–35 minutes until the chicken is very tender and the broth has a deep golden-amber colour.
4. Season with salt and white pepper. Taste — the broth should be warmly sweet and aromatic from the wine.
5. Cook the soaked rice vermicelli in boiling water for 2 minutes, drain, and divide among bowls.
6. Place chicken pieces on top of the noodles and ladle the rice wine broth over generously. Garnish with spring onions and coriander.

Cook's Notes: Fujian lao jiu is available at specialist Chinese grocers. Do not substitute with ordinary cooking wine — the aged sweetness is central to the flavour. A few dried longan fruits added with the ginger enrich the broth further.