Chicken & Aceca Tender Shoots Porridge with Abalone
Unilever Food Solutions
Product detail information Chicken & Aceca Tender Shoots Porridge with Abalone
Yield
6 servings
Ingredients (6 servings) Amount
Measure
Name
bowl
Chicken broth
50.00
g
canned abalone (sliced)
80.00
g
chicken leg (sliced)
60.00
g
areca tender shoots (shreded)
30.00
g
sliced mushroom
20.00
g
Ginkgo
10.00
g
Ginger Slices
Proper
minced celery, and chopped scallion
50.00
g
KNORR Concentrated Scallop Bouillon
50.00
g
Knorr Chicken Liquid Bouillion
4.00
1.00
Preparation 1. Marinade the chicken with the chicken powder to get rid of its bad smell and bring out its flavor. Blanch shredded areca tender shoots to be ready for use.
2. Cook the porridge until broiled, add the chicken, shredded areca tender shoots , mushrooms, ginkgo, shredded ginger. Cooked until soaked through with plenty flavor. Add the sliced abalone and allow to simmer for a while. Season with the KNORR Concentrated Scallop Bouillon.
3. Sprinkle minced celery and chopped scallop before serving.
Page 1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
22.05.2017
Unilever Food Solutions
Product detail information
Remark: Areca tender shoots abundant in summer are chosen for its tender yet a slightly crispy mouth-feel. Furthermore, it helps decrease the internal body heat. Eaten with shredded chicken and sliced abalone creates a rich mouth-feel. Summers are hot and it is usually not good for the appetite. A porridge that is light but rich in ingredients is a good choice for diners.
The advantage of the product: Cook 200 g of rice in 1.5 liter of water. Add 50 g of KNORR Concentrated Chicken Bouillon so that the cooked porridge has the chicken's taste and good smell.
Page 2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
22.05.2017
Product detail information Chicken & Aceca Tender Shoots Porridge with Abalone
Yield
6 servings
Ingredients (6 servings) Amount
Measure
Name
bowl
Chicken broth
50.00
g
canned abalone (sliced)
80.00
g
chicken leg (sliced)
60.00
g
areca tender shoots (shreded)
30.00
g
sliced mushroom
20.00
g
Ginkgo
10.00
g
Ginger Slices
Proper
minced celery, and chopped scallion
50.00
g
KNORR Concentrated Scallop Bouillon
50.00
g
Knorr Chicken Liquid Bouillion
4.00
1.00
Preparation 1. Marinade the chicken with the chicken powder to get rid of its bad smell and bring out its flavor. Blanch shredded areca tender shoots to be ready for use.
2. Cook the porridge until broiled, add the chicken, shredded areca tender shoots , mushrooms, ginkgo, shredded ginger. Cooked until soaked through with plenty flavor. Add the sliced abalone and allow to simmer for a while. Season with the KNORR Concentrated Scallop Bouillon.
3. Sprinkle minced celery and chopped scallop before serving.
Page 1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
22.05.2017
Unilever Food Solutions
Product detail information
Remark: Areca tender shoots abundant in summer are chosen for its tender yet a slightly crispy mouth-feel. Furthermore, it helps decrease the internal body heat. Eaten with shredded chicken and sliced abalone creates a rich mouth-feel. Summers are hot and it is usually not good for the appetite. A porridge that is light but rich in ingredients is a good choice for diners.
The advantage of the product: Cook 200 g of rice in 1.5 liter of water. Add 50 g of KNORR Concentrated Chicken Bouillon so that the cooked porridge has the chicken's taste and good smell.
Page 2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
22.05.2017
