Stewed Bee Hoon with Shaoxing Wine & Chicken

Tested Recipe with Slight Adjustment Adapted from Madam Wong’s Confinement Dishes



200g chicken drumstick (chop into chunks)

50g old ginger (peeled and sliced)

3 stalks choy sum (sectioned)

½ tsp minced garlic

100g bee hoon


4 tbsp Shaoxing wine

1 tsp sesame oil

1/8 tsp salt

1 tbsp light soy sauce

1/8 tsp ground white pepper

½ tsp sugar


250ml chicken stock

1 tsp dark soy sauce

1 tsp light soy sauce

½ tsp sugar

¼ tsp salt

Preparation Instructions:

  1. Mix chicken with marinade and half of the sliced ginger. Allow mixture to marinate overnight.
  2. Soak bee hoon in water for 3 minutes. Remove and drain.
  3. Heat up some oil in a wok and pan-fry half of the bee hoon till fragrant and golden brown. Remove from wok. Repeat with the other half of the bee hoon.
  4. Heat up 2 tbsp of sesame oil in a wok and stir-fry the remaining sliced ginger and minced garlic till golden brown. Add in marinated chicken and stir-fry till fragrant.
  5. Add in seasonings, bee hoon and choy sum, and stir-fry evenly. Cover with lid and stew over low heat till bee hoon turn soft.

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