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Cheese Pot Base

  • Water 4000 ml
  • Chicken Bone, blanched 1000 g
  • Ginseng (whole) 60 g
  • Hua Jiao, soaked, cubed 150 g
  • Chicken, chopped and blanched 1200 g

Garnish and Condiments

  • Coriander, washed 10 g
  • Red Dates, soaked 10 g
  1. Cheese Pot Base

    • In a pot, boil water, add in chicken bones, ginseng and simmer with a lid for an hour.
    • Strain chicken bone, add in Knorr Basic Stock Reduction, Knorr Concentrated Chicken Stock, hua jiao, chicken and simmer for another 30mins.
    • Fold in Knorr Instant Cheese Sauce Mix and mix well.
    • Set aside.
  2. Garnish and Condiments

    • Prepare ingredients as mentioned above.
  3. Before Serving

    • Heat up cheese pot base.
    • Add garnish and serve.