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KIMCHI CHICKEN SOUP
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
3.8 g
Sodium (mg)
396.65 mg
Vitamin A (IU)
18.99 IU
Saturated Fat (g)
0.65 g
Vitamin D (mcg)
0.01 mcg
Energy (kcal)
65.92 kcal
Fat (g)
2.99 g
Trans Fat (g)
0.01 g
Vitamin B12 (mcg)
0.05 mcg
Vitamin B6 (mg)
0.06 mg
Salt (g)
0.99 g
Folate (mcg)
6.3 mcg
Calcium (mg)
23.93 mg
Zinc (mcg)
0.23 mcg
Monounsaturated Fat (g)
1.43 g
Cholesterol (mg)
8.49 mg
Iron (mg)
0.14 mg
Selenium (mcg)
1.79 mcg
Vitamin C (mg)
2.1 mg
Fibre (g)
1.56 g
Sugars (g)
2.23 g
Protein (g)
2.88 g
Copper (mg)
0.06 mg
Potassium (mg)
70.06 mg
Total
15.21 g
1586.6 mg
75.98 IU
2.6 g
0.04 mcg
263.67 kcal
11.97 g
0.02 g
0.2 mcg
0.25 mg
3.96 g
25.18 mcg
95.71 mg
0.91 mcg
5.72 g
33.95 mg
0.54 mg
7.15 mcg
8.38 mg
6.22 g
8.93 g
11.53 g
0.24 mg
280.25 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.
