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KIMCHI CHICKEN SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

5.234 g

Sodium (mg)

1091.447 mg

Vitamin A (IU)

18.925 IU

Saturated Fat (g)

1.262 g

Energy (kcal)

64.129 kcal

Fat (g)

3.879 g

Trans Fat (g)

0.008 g

Salt (g)

2.73 g

Calcium (mg)

21.432 mg

Monounsaturated Fat (g)

1.427 g

Cholesterol (mg)

8.713 mg

Iron (mg)

0.13 mg

Vitamin C (mg)

2.085 mg

Fibre (g)

1.318 g

Sugars (g)

1.95 g

Protein (g)

2.613 g

Potassium (mg)

63.74 mg

Total

20.936 g

4365.79 mg

75.701 IU

5.047 g

256.514 kcal

15.517 g

0.032 g

10.92 g

85.73 mg

5.709 g

34.851 mg

0.522 mg

8.341 mg

5.27 g

7.798 g

10.452 g

254.96 mg

  • 200 g ready made marinated kimchi
  • 1 tsp cooking oil
  • 120 g red onions (thinly sliced)
  • 2 Knorr Chicken Stock Cube
  • 10 g celery leaves
  • 1800 ml water
  • 50 g chicken leg sliced (lightly coated with corn flour)
  • 1 Heat up a non-stick pot with oil then add the red onions to fry to fragrance.
  • 2 Add in water and 2 KNORR CHICKEN CUBES before bringing the mixture to a heavy boil in 2 minutes.
  • 3 Then add in the rest of the ingredients one after the other and cook for another 3 to 5 minutes or until the chicken meat is cooked.
  • 4 Finally, taste and get ready to serve.