Sesame oil chicken mee sua/somen..麻油鸡面线

Sudden crave to cook this, no reason what so ever..just simply wanted to eat it.
Headed down to market, got a whole chicken (my preference is always thighs though but today at 8 plus, all chicken parts were sold out and left with an entire chicken. Auntie helped me chopped into bite size pieces which  I appreciated very much.

This dish is originated from Taiwan, and it is supposed to nourished the body system and keeping it warm but ironically, here in Singapore, we are experiencing hot spells. CRAVE supercedes the weather😂😂

Here we go:

1 chicken
1 pcs old ginger
1  small bottle of black sesame oil
2 tsp chicken powder
1 small bottle of rice wine or hua diao jiu
1 pkt of mee sua

Method:
1. Wash chicken pieces and set aside, drain it.

2.Wash old ginger thoroughly, pat dry and leave skin on..Cut into thick slices but slam it so that the sesame oil will infuse into it when frying.

3.Heat up wok, put in ginger slices and fry in a clean wok for 2 minutes (no oil).

4. Pour in half bottle of sesame oil and continue to fry ginger till sight brown..put in chicken pieces and continue to fry till chicken is slightly brown.

5. Add in somemore sesame oil if you think there isn't enough (subject to personal preference)

6. Add in half bottle of rice wine and give it a good stir fry..

7.Up the fire a little and fry till fragrant, add the 2 tsp of chicken powder to it, fry to mix and prepare a flask of hot water. Pour 750ml hot water into the wok and up the fire..cook for further 20 minutes till chicken is tender..

8. While soup is boiling, prepare another pot of water.Put in 2 bundles of mee sua, cook 2 minutes and drain.

9. Serve mee sua in bowl, add a dash of sesame oil & a liitle soy sauce..

10. Ladle soup over the bowl of mee sua and garnish with cut spring onion & some wolfberries..(optional)