Mee Soto - the base for this dish is a stock made from chicken and a special Rempah, which varies from stall to stall. Blanched Hokkien Mee and pieces of shredded chicken are then drowned in this aromatic and tasty soup, and topped with chopped spring onions and crispy fried onions. The dish is also served with Begedil and should be eaten with the hot but extremely delicious chilli condiment.
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