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HAINANESE MUTTON SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

16.54 g

Sodium (mg)

734.175 mg

Vitamin A (IU)

30.282 IU

Saturated Fat (g)

8.334 g

Energy (kcal)

461.472 kcal

Fat (g)

23.583 g

Trans Fat (g)

0.002 g

Salt (g)

1.834 g

Calcium (mg)

354.59 mg

Monounsaturated Fat (g)

7.496 g

Cholesterol (mg)

73.501 mg

Iron (mg)

5.951 mg

Vitamin C (mg)

0.155 mg

Fibre (g)

5.62 g

Sugars (g)

2.394 g

Protein (g)

44.472 g

Potassium (mg)

626.735 mg

Total

82.698 g

3670.875 mg

151.41 IU

41.672 g

2307.361 kcal

117.916 g

0.01 g

9.17 g

1772.95 mg

37.482 g

367.506 mg

29.755 mg

0.773 mg

28.101 g

11.971 g

222.362 g

3133.676 mg

  • 2 Knorr Chicken Stock Cube
  • 300 ml water
  • 600 ml lamb leg (cut into cubes)
  • 4 pcs preserved bean curd
  • 1 thumb size ginger (julienned)
  • 8 tbsp Chinese wine (optional)
  • 1 Boil water with KNORR CHICKEN CUBES to obtain a clear chicken stock.
  • 2 Add in all chinese herbs ingredients and fried lamb cubes. Boil again.
  • 3 Reduce heat and simmer for 1 hour until lamb cubes are tender.
  • 4 Garnish with coriander leaves.