Mee Soto 
From Singapore Hotels & Singapore Lifestyle
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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 Sedap chilli condiment.
For most of the stalls, the preparation is about the same, what makes or break this Malay Cuisine is the chicken and the chili that accompanies it. The shredded chicken should be tender, not too hard. It is best to have a generous serving of it but of course not as much as your noodles. Now the best part would be the soup and the chili. To enjoy this dish, chili is strongly recommended but add in moderation. The soup should go well with the chili so much so it tantalises your tastes bud and the chili is not so empowering until you cannot taste the sweetness of the chicken flavor.
