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WHOLE CHICKEN WITH LILY BULBS WONTON SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

11.275 g

Sodium (mg)

210.969 mg

Vitamin A (IU)

177.24 IU

Saturated Fat (g)

5.431 g

Energy (kcal)

325.299 kcal

Fat (g)

19.165 g

Trans Fat (g)

0.112 g

Salt (g)

0.53 g

Calcium (mg)

38.717 mg

Monounsaturated Fat (g)

7.832 g

Cholesterol (mg)

95.19 mg

Iron (mg)

1.667 mg

Vitamin C (mg)

2.038 mg

Fibre (g)

0.678 g

Sugars (g)

1.076 g

Protein (g)

25.082 g

Potassium (mg)

252.554 mg

Total

45.101 g

843.874 mg

708.96 IU

21.723 g

1301.195 kcal

76.658 g

0.45 g

2.12 g

154.867 mg

31.326 g

380.76 mg

6.669 mg

8.153 mg

2.713 g

4.302 g

100.328 g

1010.216 mg

  • 500 g small whole chicken
  • 200 g fresh lily bulbs
  • 55 g ground pork
  • 8 pieces wonton wrappers
  • 3 thin slices ginger
  • 1 tbsp goji berries
  • 1 tbsp Knorr chicken seasoning powder
  • 2300 ml water
  • 1 Cook wonton, set aside.
  • 2 Blanch the whole chicken after cleaning and removing fat content.
  • 3 Pour 10 cups of water in another stock pot. Add chicken, sliced ginger, green onion, goji berry and 1 tablespoon of KNORR CHICKEN SEASONING POWDER.
  • 4 Let it sit for 20 minutes.
  • 5 Remove the chicken from the pot and place into a large soup bowl.
  • 6 Add in the lily bulbs and bring the soup back to boil.