PREGO CHICKEN SOTO

  • Total60 mins.
  • Serv 8-10

GOES WELL WITH … Satay, rendang or other Raya dishes.

POSTED IN: Raya Recipe

WHAT YOU'll NEED

  •  

    To be pounded:

  • 2cm

    turmeric root, sliced

  • 3cm

    ginger, sliced

  • 6

    cloves garlic, sliced

  • 2

    Tbsp coriander seeds

  • 1 1/2

    tsp white peppercorns

  • 1 1/2

    ½ tsp salt

  •  

  • 400g

    chicken breast

  • 4

    Tbsp oil

  • 1.4

    litres light chicken stock

  • 290g

    Prego Alfredo Mushroom sauce

  • 300g

    Prego Angel Hair (cooked according to packet instructions and drained)

  • Garnishes:

  • 2

    cups raw (or lightly-blanched) beansprouts

  • 1/2

    cup crisp fried shallots

  • 1/2

    cup sliced spring onion

  • 1/2

    cup sliced celery leaves (daun sup)

  • 3

    limes, cut into wedges

  • 10

    sliced bird chillies

  • HOW TO MAKE IT

    • 1

      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.

    • 2

      Strain remaining oil into a large pot and fry the remaining pounded ingredients over low heat, stirring constantly. Cook until fragrant - about 10 minutes.

    • 3

      Add chicken stock and Prego Alfredo Mushroom 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.

made with

RECIPE TIPS

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.