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:
- 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.
- Cut the seaweed into strips for garnishing the Onigiri
- Using the mold or cling wrap, mold the rice into a triangle and add the seaweed strip as a finishing touch.
- 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:
- Heat up the soup and separate the ingredients from the soup
- Heat up the Burrito Skin in a pan if required.
- Lay the Burrito Skin on a plate and place the ingredients from the soup followed by the lettuce and tomatoes.
- Drizzle mayonnaise and nacho cheese on the filling and wrap up the burrito, securing it with a toothpick.
- 5) Place on a plate with the heated soup as a dip. Enjoy!