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To be pounded:
turmeric root, sliced
cloves garlic, sliced
tbsp coriander seeds
tsp white peppercorns
litres light chicken stock
PREGO® Alfredo Mushroom Pasta Sauce
PREGO® Angel Hair, cooked according to packet instructions and drained
cups raw (or lightly-blanched) beansprouts
cup crisp fried shallots
cup sliced spring onion
cup sliced celery leaves (daun sup)
limes, cut into wedges
sliced bird’s eye chillies
Take 1 tablespoon of the pounded ingredients and rub on the chicken breast. Leave to marinade for 10 minutes. Heat oil and fry chicken on medium-low heat for 10 minutes per side until cooked through. Transfer to a plate and when cooled, shred chicken finely. Set aside.
Strain remaining oil into a large pot and fry the remaining pounded ingredients over low heat, stirring constantly. Cook until fragrant – about 10 minutes.
Add chicken stock and PREGO® Alfredo Mushroom Pasta Sauce. Bring to the boil and simmer 5 minutes. To serve, place a portion of angel hair in a bowl, ladle on soup and top with garnishes. Serve immediately.
GOES WELL WITH … Satay, rendang or other Raya dishes.
Chicken stock can be made by boiling chicken bones in 1.5 litres of water on low heat for 1 hour and then straining it. If time is short, you can also consider making instant chicken stock using stock cubes.