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Ingredients

+

Method:

  • Sunflower oil 90.0 ml
  • Onion (finely chopped) 250.0 g
  • Chicken feet (cleaned) 1.0 kg
  • Garlic (crushed) 7.0 g
  • Ginger (crushed) 5.0 g
  • Robertsons Turmeric
    Robertsons Turmeric
    2.0 g
    Added to cart: Robertsons Turmeric
  • Cumin (ground) 2.0 g
  • Coriander (ground) 2.0 g
  • Garam masala 2.0 g
  • Robertsons Medium Rajah
    Robertsons Medium Rajah
    7.0 g
    Added to cart: Robertsons Medium Rajah
  • Robertsons Cinnamon
    Robertsons Cinnamon
    3.0 g
    Added to cart: Robertsons Cinnamon
  • Knorr Tomato Pronto
    Knorr Tomato Pronto
    150.0 g
    Added to cart: Knorr Tomato Pronto
  • Knorr Professional Chicken Stock Granules
    Knorr Professional Chicken Stock Granules
    16.0 g
    Added to cart: Knorr Professional Chicken Stock Granules
  • Water 850.0 ml
  • Samp 500.0 g
  • Water 4.0 l
  • Butter 50.0 g
  • Knorr Aromat Original
    Knorr Aromat Original
    25.0 g
    Added to cart: Knorr Aromat Original
  • Knorr Professional White Sauce Base, 1 kg
    Knorr Professional White Sauce Base, 1 kg
    70.0 g
    Added to cart: Knorr Professional White Sauce Base, 1 kg

Preparation

  1. Method:

    • Heat the oil in a pot and fry onions until soft.
    • Add the chicken feet, garlic and ginger then cook for a further 2 min.
    • Add in the spices and cook for 2 min.
    • Add the Knorr Tomato Pronto, Knorr Chicken Stock Granules, 850 ml water and bring to a boil then simmer for 30–35 min or until the chicken feet are cooked. , and stir well.
    • Put the samp and 4 L water in a large pot and bring to the boil for 5 min, then simmer for 3 hours.
    • Add the butter, Knorr Aromat Original and Knorr White Sauce Powder
  2. Chef's Tip:

    • Be careful not to burn the spices.
    • Protein option: Chicken gizzards can be used instead of chicken feet.