Huang jiu (yellow rice wine) is always added to chicken soup to help postnatal mothers regain their energy. The Yong family took the Chinese wine up a notch with a noodle dish that has lined the bellies of KLites for decades. Buried under a cache of ingredients such as chicken, ginger slices, wood ear fungus and chopped Chinese celery, the parboiled vermicelli achieves a rich depth of flavour from a fastidious simmering of rice wine and chicken broth that’s as thick as gravy. Just when you think the dish verges on being healthy, a fried egg with crispy, frilly edges crowns this belly-warming, alcoholic treat.
