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Dish Preparation

  • Canola Oil 45 ml
  • Shallots, finely minced 50 g
  • Garlic cloves, minced 20 g
  • Chicken Thigh Fillet, Seasoned with Knorr Chicken Powder and Ground White Pepper 100 g
  • Carrots, finely julienned 50 g
  • Water 2 l
  • Squid balls (good quality, sliced into quarters) 100 g
  • Lomi noodles, washed 500 g
  • Kani crabsticks, cut into 1cm segments 30 g
  • Squid (optional), cleaned, skinned, and cut into strips 50 g
  • Spring Onions, finely sliced 30 g
  • Coriander leaves and stems (optional), finely-minced 20 g
  • Fried Shallot Crisps or Crushed Pork Chicharon (both store-bought) 30 g
  1. Dish Preparation

    • In a sauce pot, heat oil over medium fire
    • Sweat the shallots, garlic, and ginger until fragrant
    • Add the chicken and cook until the meat has turned opaque
    • Add the shrimps and carrots
    • Add the Knorr Liquid Seasoning
    • Add the Knorr Pork Broth and Knorr Chicken Powder
    • Bring the mixture to a boil
    • Add the squid balls and the lomi noodles
    • Simmer until the noodles are cooked through
    • Add the kani crabsticks and the squid strips
    • Add the cornstarch slurry, keeping in mind that the noodles will thicken the broth plus the broth thickens once it cools down
    • In a clean, dry bowl, combine the springs onions and coriander and add half of this herb mix to the pot
    • Serve in individual bowls and garnish each serving with the herb mix and fried shallots
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