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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.

Read More
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
  • Chicken mince 60 gm
  • Bean curd (dice) 80 gm
  • Spring onion for garnish
  • Rafhan corn oil 2 tbsp
  • Salt n pepper to taste

method

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  • Prepare knorr chicken corn soup as direction, keep aside
  • Heat oil, fry chicken mince then add prepared knorr soup and cook till thick
  • Adjust seasoning and add bean curd
  • Garnish with spring onion and serve hot

INGREDIENTS

  • Knorr chicken corn soup 1 liter
  • Chicken mince 60 gm
  • Bean curd (dice) 80 gm
  • Spring onion for garnish
  • Rafhan corn oil 2 tbsp
  • Salt n pepper to taste


method

  • Prepare knorr chicken corn soup as direction, keep aside
  • Heat oil, fry chicken mince then add prepared knorr soup and cook till thick
  • Adjust seasoning and add bean curd
  • Garnish with spring onion and serve hot

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