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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)

25.46 g

Sodium (mg)

854.04 mg

Vitamin A (IU)

1269.94 IU

Saturated Fat (g)

3.4 g

Energy (kcal)

310.78 kcal

Fat (g)

20.71 g

Trans Fat (g)

0 g

Salt (g)

2.14 g

Calcium (mg)

76.14 mg

Monounsaturated Fat (g)

9.99 g

Cholesterol (mg)

0.23 mg

Iron (mg)

2.34 mg

Vitamin C (mg)

18.94 mg

Fibre (g)

6.46 g

Sugars (g)

10.56 g

Protein (g)

11.47 g

Potassium (mg)

613.14 mg

Total

101.83 g

3416.15 mg

5079.76 IU

13.62 g

1243.1 kcal

82.83 g

0.01 g

8.54 g

304.55 mg

39.96 g

0.91 mg

9.35 mg

75.76 mg

25.83 g

42.25 g

45.89 g

2452.58 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.