PREGO CHICKEN SOTO

  • Total60 mins.
  • Serv 8 - 10

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

POSTED IN: Alfredo, Raya Recipe

WHAT YOU'll NEED

  •  

    To be pounded:

  • 2cm

    turmeric root, sliced

  • 3cm

    ginger, sliced

  • 6

    cloves garlic, sliced

  • 2

    tbsp coriander seeds

  • tsp white peppercorns

  • tsp salt

  •  

  • 400g

    chicken breast

  • 4

    tbsp oil

  • 1.4

    litres light chicken stock

  • 290g

    PREGO® Alfredo Mushroom Pasta Sauce

  • 300g

    PREGO® Angel Hair, cooked according to packet instructions and drained

  •  

  •  

    Garnish:

  • 2

    cups raw (or lightly-blanched) beansprouts

  • ½

    cup crisp fried shallots

  • ½

    cup sliced spring onion

  • ½

    cup sliced celery leaves (daun sup)

  • 3

    limes, cut into wedges

  • 10

    sliced bird’s eye 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 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.

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.

CHOOSE TASTE. CHOOSE PREGO.

TIPS AND TRICKS FOR A MEAL EVERYONE WILL LOVE