CHICKEN STEAMBOAT

Name: CHICKEN STEAMBOAT
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 Knorr Chicken Stock Cubes; 2200 ml water; 80 g spring onion bulbs (lightly smashed); 3 sprigs coriander roots; 6 tbsp small red shallots (thinly sliced); 1 tbsp olive oil; 8 chicken drumsticks; 200 g assorted mushrooms; 100 g sliced radishes and carrots; 100 g seafood tofu; 100 g assorted seafood tofu; 100 g assorted seafood balls; 100 g Assorted leafy vegetables of your choice

Having steamboats for your upcoming gatherings? This is the key to a good old chicken broth for your steamboat base!

30 mins

Cooking Time
Extreme

Difficulty
10 mins

Prep Time
4 People

Serves

2 Knorr Chicken Stock Cubes
2200 ml water
80 g spring onion bulbs (lightly smashed)
3 sprigs coriander roots
6 tbsp small red shallots (thinly sliced)
1 tbsp olive oil
8 chicken drumsticks
200 g assorted mushrooms
100 g sliced radishes and carrots
100 g seafood tofu
100 g assorted seafood tofu
100 g assorted seafood balls
100 g Assorted leafy vegetables of your choice

Heat up a pot with olive oil, lightly fry the shallots and spring onion bulbs to a light brown.
Add in 2 KNORR CHICKEN CUBES and the rest of the ingredients for steamboat stock.
Bring it to a boil and add in the chicken drumsticks then simmer for 20mins.
Add in the rest of the steamboat ingredients and be ready to serve in 3mins
To help the chicken cook fast and more evenly, you can score a line or two on the surface of the skin.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	6977.68 kcal
Protein (g)	600.39 g
Sugar (g)	3.88 g
Fat (g)	487.43 g
Fibre (g)	2.19 g

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