1In a mixing bowl, marinate chicken slices with 4 tsps light soya sauce, 2 tsps sesame oil, sugar, salt and white pepper. Set it aside for 30 mins.
2In a wok set over medium heat, add 4 tbsps sesame oil and fry shredded ginger till golden brown. Set aside.
3In another mixing bowl, stir 1 tsp light soya sauce into four beaten eggs. Mix well and set aside.
4In a clean wok set over medium heat, add 1 tbsp sesame oil, pour egg mixture in gradually till it fills the pan. After 2 mins, use a spatula to fold the egg into half and let it cook for 2 mins. Flip the omelette to the side and let it cook for another 2 mins, till it is slightly brown. Slice the omelette into thin slices. Set aside.
5In a pan set over high heat, add 1½ tbsps sesame oil, chicken and sliced ginger, and fry the chicken for 3 to 4 mins.
6With chicken slices still in the wok, pour in chicken stock and let the meat cook in the mixture till it comes to a boil.
7Add hua diao jiu and water, stir continuously.
8Add mee sua and cook for 2 to 3 mins in the stock. Turn heat off. Use a pair of tongs to transfer mee sua into a serving bowl.
9Divide mee sua and chicken into four bowls. Garnish each bowl with strips of fried omelette, fried shredded ginger and seaweed.
Photo: Nivash Joyvin/ST