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EXERCISE

triceps stretch

伸展肱三头肌

DIRECTIONS

  1. Sit upright on a stable chair.

  2. Raise left arm to the back of your head. Using the other hand, gently tug on your left elbow towards the right.

  3. Release both arms, then switch hands - raising right arm to the back of your hands.

  4. Repeat step 2 & 3 10 times.

For more exercises, check out the video below!

Water

Whole Chicken
(Meat + Carcass)    

White Vinegar

Ginger

Peppercorn

Sweet & Bitter Almonds

(Soaked overnight or 1-2 hours before use)    

Dried Red Dates (Seedless)   

Pumpkin

Fresh Corn Cob

Salt

Pepper

Spring Onion

Coriander

INGREDIENTS

THE RECIPE FOR

pumpkin and corn soup

南瓜玉米汤

4 L

4 (6 kg)
 

1 soup spoon

15 g

60 g

250 g

500 g

1.4 kg

3 large ears

To taste    

To taste

As desired

As desired

  1. Add in water to the pot, begin to boil.

  2. Wash the whole chicken, remove the skin and trim excess fats. Separate the carcass from the meat and wash with salt and water.

  3. Add the carcass into a soup bag and place in the pot of boiling water.

  4. Add in vinegar, ginger and peppercorn, and boil for 1 hour.

  5. Wash and soak the almonds and red dates in hot water.

  6. Wash all vegetables thoroughly.

  7. Peel the pumpkin skin and chop into cubes. Set aside.

  8. Chop the corn and chicken meat into bite-sized pieces. Set aside.

  9. After 1 hour of boiling the chicken broth, add in the almonds and red dates. Continue to boil for 30 minutes.

  10. Add in the corn and boil for another 30 minutes

  11. Add in the pumpkin and chicken meat. Cook for another 20 minutes.

  12. Season with salt and pepper. Garnish with spring onion and coriander before serving.

  1. 在锅里放水,把水煮开。

  2. 鸡洗净,去皮,去除多余的脂肪。

  3. 把鸡肉和骨头分开。骨头用盐和水洗净。

  4. 把鸡骨装进汤袋 ,放入锅里。

  5. 加入醋、姜,和胡椒子,煮沸1小时。

  6. 南北杏和红枣洗净,浸泡在热水中。

  7. 彻底洗净所有蔬菜。

  8. 将南瓜去皮之后,把南瓜、玉米和鸡肉切成小块。搁置一旁待用。

  9. 鸡汤煮沸1小时后,加入南北杏和红枣。继续煮30分钟。

  10. 加入玉米,继续煮30分钟。

  11. 加入南瓜和鸡肉,继续煮20分钟。

  12. 加入盐和胡椒粉调味即可。 撒上青葱和香菜作装饰。

全鸡

白醋

胡椒子

南北杏

(浸泡隔夜或煮汤前1-2小时)

红枣(无核)

南瓜

玉米

盐 

胡椒粉

青葱

香菜

4 L

4(6 kg)

1 汤匙

15 g

60 g

250 g

500 g

1.4 kg

3 个(大)

少许

少许

适量

适量

​Serving size: 30 pax

​分量:30碗

METHOD

食材

做法

故事
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Modified from recipe contributed by Patricia Goh (Agape Village)