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LOTUS ROOT CHICKEN SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

19.71 g

Sodium (mg)

1207.02 mg

Vitamin A (IU)

509.12 IU

Saturated Fat (g)

6.93 g

Energy (kcal)

460.6 kcal

Fat (g)

25.7 g

Trans Fat (g)

0.11 g

Salt (g)

3.02 g

Calcium (mg)

82.14 mg

Monounsaturated Fat (g)

10.36 g

Cholesterol (mg)

123.74 mg

Iron (mg)

2.62 mg

Vitamin C (mg)

40.62 mg

Fibre (g)

5.25 g

Sugars (g)

0.78 g

Protein (g)

37.93 g

Potassium (mg)

802.6 mg

Total

78.84 g

4828.06 mg

2036.48 IU

27.71 g

1842.4 kcal

102.8 g

0.46 g

12.08 g

328.57 mg

41.45 g

494.95 mg

10.49 mg

162.47 mg

21.01 g

3.12 g

151.71 g

3210.38 mg

  • 1/2 kg chicken, cut into big pieces
  • 350 g lotus root, sliced
  • 2 carrots, cut into chunks
  • 1/4 cup dried peanuts
  • 3 dried scallop, soaked overnight (optional)
  • 1 dried octopus, soaked overnight (optional)
  • 2.5 L water
  • 2 Knorr Chicken Stock Cube
  • salt to taste
  • 1 Blanch chicken in a pot of boiling water for 5-8 minutes. Rinse chicken with water and set aside.
  • 2 Wash and cut all the ingredients.
  • 3 Bring 2.5L of water to rolling boil, add all the ingredients and over medium high fire boil it for 30 minutes.
  • 4 Turn fire to low and simmer for 1.5-2 hours. Season the soup with KNORR CHICKEN CUBES and salt, taste and adjust the seasonings to your preference.
  • 5 Continue to cook for another 15 minutes. Serve hot.