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LOTUS ROOTS WITH PEANUT AND CHICKEN SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

25.457 g

Sodium (mg)

854.038 mg

Vitamin A (IU)

1269.94 IU

Saturated Fat (g)

3.404 g

Energy (kcal)

310.776 kcal

Fat (g)

20.707 g

Trans Fat (g)

0.003 g

Salt (g)

2.135 g

Calcium (mg)

76.137 mg

Monounsaturated Fat (g)

9.989 g

Cholesterol (mg)

0.227 mg

Iron (mg)

2.337 mg

Vitamin C (mg)

18.941 mg

Fibre (g)

6.457 g

Sugars (g)

10.561 g

Protein (g)

11.474 g

Potassium (mg)

613.145 mg

Total

101.83 g

3416.152 mg

5079.758 IU

13.617 g

1243.103 kcal

82.828 g

0.01 g

8.54 g

304.547 mg

39.957 g

0.906 mg

9.349 mg

75.762 mg

25.827 g

42.245 g

45.894 g

2452.579 mg

  • 150 g lotus root (peel and slice to half cm thickness)
  • 1 tsp cooking oil
  • 120 g red onions (thinly sliced)
  • 2 Knorr Chicken Stock Cube
  • 2 red dates
  • 30 g carrot (cut into pieces)
  • 150 g canned braised peanuts
  • 1200 ml water
  • 4 chicken legs (cut into big cubes)
  • 1 Heat up a non-stick pot with oil and add the red onions to fry to fragrance.
  • 2 Add in water with 2 KNORR CHICKEN CUBES and bring the mixture to a heavy boil in 4 minutes.
  • 3 Then add in the rest of the ingredients one after the other before cooking for another 7 to 9 minutes or until the chicken meat is cooked.
  • 4 Finally, taste before getting ready to serve.