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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Knorr chicken corn soup 1 liter
  • Ginger (crushed) 1 tbsp
  • Egg (white) 1 no
  • Spring onion chopped (green) ¼ cup (for garnish)
  • Sugar ½ tsp
  • Chicken mince 100 gm
  • Rafhan corn oil 1 tbsp

method

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  • Prepared Knorr chicken corn soup as direction, keep aside
  • Heat oil and sauté chicken with ginger, then add prepared knorr soup and let it cook for few minutes
  • Add sugar and adjust seasoning, turn the flame low and spread beaten egg white.
  • When serving garnish with spring onion.

INGREDIENTS

  • Knorr chicken corn soup 1 liter
  • Ginger (crushed) 1 tbsp
  • Egg (white) 1 no
  • Spring onion chopped (green) ¼ cup (for garnish)
  • Sugar ½ tsp
  • Chicken mince 100 gm
  • Rafhan corn oil 1 tbsp


method

  • Prepared Knorr chicken corn soup as direction, keep aside
  • Heat oil and sauté chicken with ginger, then add prepared knorr soup and let it cook for few minutes
  • Add sugar and adjust seasoning, turn the flame low and spread beaten egg white.
  • When serving garnish with spring onion.

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APPETIZERS

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