Share a Pot®

CONTACT US
email: shareapot@ktph.com.sg

EXERCISE

sit-to-stand

坐下起立

DIRECTIONS

  1. Sit upright on a stable chair with both feet firmly placed on the ground and hands stretched out in front of chest.

  2. Stand up from the chair with hands in the same position.

  3. Repeat 10 times.

For more exercises, check out the video below!

Water

Whole Chicken

(Meat + Carcass)

White Vinegar

Chicken Feet

Peanuts

Dried Squid

Dried Red Dates (Seedless)

Lotus Root

Salt/Soya Sauce

Pepper

Red Chilli Padi

INGREDIENTS

THE RECIPE FOR

lotus root peanut soup

花生莲藕汤

4 L

4 (or 10 kg carcass) 

1 soup spoon

24 pcs

450 g

200 g

250 g

3 kg

To taste

To taste

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 and boil for 1 hour.

  5. Clean the chicken feet and set aside.

  6. Wash all vegetables thoroughly.

  7. Soak the peanuts (optional to remove the peanut skin after soaking). Set aside.

  8. Cut the dried squid into slices, soak in water and set aside.

  9. Soak the red dates in water until soft. Remove the seeds (if any). Set aside.

  10. Remove the lotus root skin and slice into thin pieces. Set aside.

  11. Once the chicken broth is boiling, add in the chicken feet, peanuts, dried squid, red dates and lotus root. Let the soup boil for 20 minutes, then reduce to a low heat and simmer for 1-2 hours.

  12. Add in the chicken meat. Cook thoroughly for 5-15 minutes, then skim off excess oil.

  13. Season with salt and pepper. Serve the soup with cut chilli and soya sauce.

  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. 加入白醋,煮沸1小时。

  6. 把鸡脚洗净。搁置一旁待用。

  7. 彻底洗净所有蔬菜。

  8. 浸泡花生 (浸泡后可去皮)。 搁置一旁待用。

  9. 鱿鱼干切片,浸泡。搁置一旁待用。

  10. 浸泡红枣至软,取出种子(如有)。搁置一旁待用。

  11. 去掉莲藕皮,切成薄片。 搁置一旁待用。 

  12. 鸡汤煮开后,加入鸡脚、花生、鱿鱼干、红枣,和莲藕。大火煮20分钟,之后转为小火煮1-2小时。

  13. 加入鸡肉,继续煮5-15分钟至鸡肉熟透,然后沥油。

  14. 加入盐和胡椒粉调味即可。可搭配辣椒和酱清。

全鸡

白醋

鸡脚

花生

鱿鱼干

红枣

莲藕

盐/酱清

胡椒粉

小辣椒

4 L

4 (6 kg) 或 10 kg 鸡骨

1 汤匙

24 个

450 g

200 g

250 g

3 kg

适量

适量

如所需

​Serving size: 30 pax

​分量:30 碗

METHOD

食材

做法

故事
活动中心
加入义工
合作伙伴
食谱
媒体报道