• Serves: 4
  • Prep Time:
  • Cook Time:
  • We Suggest:


1 chicken (skinless) – For shredding and boiling the soup base)

1L water 
2 tbsp oil 

Hokkien Mee/ Rice Noodle (Own preference)

Chinese celery

Spring onions 

Fried onions

Fried garlic  

1 hard-boiled egg 

2 Tofu puff (Sliced into smaller pieces)

Sambal (optional)

Salt (optional)

Fish sauce (optional)

Ingredients for Spice A

Star anise



Ingredients for Spice B

Lemon grass

Kafir lime leaves


Ingredients for Spice C (for blending)

1 tsp Coriander seeds

1/2 tsp White pepper seeds 

8 cloves of Shallot

6 cloves of Garlic 

4 Candle nuts

120g Turmeric

100g Ginger 


  1. Blend all the ingredients for Spice C using a food processer.
  2. Heat up the Corningware Casserole, add in 2 tbsp of oil and fry Spice A followed by blended Spice C and Spice B till fragrant.
  3. Thereafter, add in chicken, fry for a little while, then add water and leave it to simmer / boil till chicken is cooked for about 25-30 minutes.
  4. Take out the chicken and start shredding the chicken meat. Return the bone into the pot for more flavourful taste and leave it to simmer for an hour.
  5. Season with salt and fish sauce (optional).
  6. While soup is boiling, prepare the Mee Soto ingredients.