Chicken Steamboat
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Chicken Steamboat

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

  • 10 min Preparation Time
  • 30 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • STEAMBOAT STOCK
  • 2 KNORR CHICKEN CUBES
  • 2200ml Water
  • 80g Spring onion bulbs (lightly smashed)
  • 3 sprigs Coriander roots
  • 6 tbsp Small red shallots (thinly sliced)
  • 1tbsp Olive oil

  • STEAMBOAT INGREDIENT
  • 8 Chicken drumsticks
  • 200g Assorted mushrooms
  • 100g Sliced radishes and carrots
  • 100g Seafood tofu
  • 100g Assorted seafood balls
  • 100g Assorted leafy vegetables of your choice
Nutritional Information

Nutritional Information

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  • 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.
  • Chef John See’s Flavour Tip:

    To help the chicken cook fast and more evenly, you can score a line or two on the surface of the skin.
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