Staff Meal: Mee Suah Chicken Soup for Dinner
For our staff dinner, I prepared a comforting bowl of Mee Suah Chicken Soup—a dish that’s simple, nourishing, and perfect after a long day on our feet. It's a dish often cooked for someone's birthday amongst the Chinese here in Malaysia. This wasn't anyone's birthday but a dish that reminds of a special occasion and blessings of longevity and.
I marinated chicken drumsticks, soaked in a mix of soy sauce, oyster sauce, Shaoxing wine, sesame oil, and white pepper. This marinade gave the chicken a deep, savory flavor with just the right amount of warmth and aroma. Marinade it overnight for maximum flavor absorption.
I simmered them in a light broth with red dates that gave it sweetness, cordyceps flower, dried Shiitake mushrooms, garlic, and ginger. Paired it with thin wheat mee suah noodles that soaked up all that goodness. The noodles were soft and silky, gliding easily with each spoonful. The broth itself was rich without being heavy—full of that homemade essence that reminds you of family dinners and comfort food at its best. It's the ultimate chicken broth that is just so comforting and delicious.
A humble bowl of soup, made with heart, to recharge both body and spirit.
