Chicken Feet With Mixed Vegetable Sishebo
Enjoy rich meaty taste with flavor that runs in your mouth when you add the Knorrox All-in-One Spice and the Knorrox Spicy Chicken Soup to your recipe.
- 2 tbsp sunflower oil
- 300 g chicken feet
- 1 onion, finely chopped
- 1 tbsp Rajah Mild & Spicy curry powder
- 2 tomatoes, finely chopped
- 1 tsp Knorrox All-In-One spice
- 2 cups hot water
- 2 potatoes, quartered and parboiled
- 2 cups frozen mixed veggies
- 1 tbsp Knorrox spicy chicken soup (dissolved in 1 cup water)
- Heat sunflower oil in a saucepan over high heat, brown the chicken feet. Remove and set aside. Reduce to medium heat, add onion, ginger & garlic, Rajah Mild & Spicy Curry powder, tomatoes, and sauté until softened.
- Return the chicken feet to the pan and add the Knorrox All-In-One Spice, hot water, potatoes, and mixed veg. Bring to the boil and simmer on medium to low heat for 10 minutes.
- Add the Knorrox Spicy Chicken Soup mixture into your pot, stir and simmer on low heat for 15 minutes or until chicken and potatoes are completely cooked through, stirring frequently.
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