Recipes

SG Chicken & Mushroom Ragout

Parsley, Sage, Rosemary and Thyme as the song goes in Scarborough Fair/Canticle, released by the duo Simon and Garfunkel in 1966. This ragout pays tribute to one of the most influential music groups. A rich and creamy stew, it is filled with marinated chunks of chicken cooked together with the infamous foursome herbs known for their mood-enhancing, cleansing and antioxidant abilities, together with six varieties of mushrooms.

600g | Serves 2 | Chicken | Dairy | Gluten

Oiishi Onigiri with SG Chicken & Mushroom Ragout

 

Ingredients:
  • 1 packet of SG Chicken Ragout Take Home Soup Pack
  • Cooked Rice
  • Seaweed
  • Onigiri Mold or Cling Wrap
  • Salt (Optional)
Preparation Steps:
  1. Heat up the soup and mix in rice once heated. Fry the mixture into a slightly moist consistency and add in salt for flavoring to your liking. Leave aside to cool.
  2. Cut the seaweed into strips for garnishing the Onigiri
  3. Using the mold or cling wrap, mold the rice into a triangle and add the seaweed strip as a finishing touch.
  4. Place on a plate with a dish of light soy sauce to enhance flavor if required. Enjoy~ Itadakimasu!

Mexican Burritos

Ingredients:
  • 1 packet of SG Chicken Ragout Take Home Soup Pack
  • 1 packet of Burrito Skin
  • 1 Tomato (diced)
  • ½ Lettuce (chopped)
  • Mayonnaise
  • Nacho Cheese (optional)
Preparation Steps:
  1. Heat up the soup and separate the ingredients from the soup
  2. Heat up the Burrito Skin in a pan if required.
  3. Lay the Burrito Skin on a plate and place the ingredients from the soup followed by the lettuce and tomatoes.
  4. Drizzle mayonnaise and nacho cheese on the filling and wrap up the burrito, securing it with a toothpick.
  5. 5) Place on a plate with the heated soup as a dip. Enjoy!
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