Chicken Manchow Soup is a super easy Chinese restaurant-style soup. Keep yourself warm with this delicious and comforting soup during winters.
I feel any kind of soup is perfect for cold winters. Among all the soups, Chinese soup is my all-time favorite.
I was inspired by the Manchow soup that I had tried once from a very small restaurant in our neighborhood. It was a cold winter evening when my dad just came back from work.
He had a small parcel kind packet in his hand. To our surprise, there were small containers of soup and fried noodles in a separate packet. I was so thrilled to slurp the soup and trust me, that was the most delicious soup I had ever tasted.
The taste was stuck to my taste buds that after such a long time I finally decided to give it try.
Try these other soups
Step by step recipe of Chicken Manchow Soup
Watch the video of Chicken Manchow Soup Here
Chicken Manchow Soup
Equipment
- Wok (12 inches)
Ingredients
- 200 grams finely chopped boneless chicken
- 3 tablespoon finely chopped garlic
- 2 tablespoon finely chopped ginger
- 1 small onion finely chopped
- 2 tablespoon finely chopped spring onion white
- ¼ cup finely chopped green beans
- ¼ cup chopped green spring onion
- ¼ cup green and red capsicum each finely chopped
- ¼ cup chopped cabbage
- 1 green chili chopped
- ½ cup chopped coriander leaves
- ½ teaspoon salt
- 1 teaspoon black pepper
- ½ whisked egg
- 4 cups chicken stock
- 6 button mushrooms chopped
- ¼ cup finely chopped carrot
- 5 tablespoon cooking oil
Manchow Soup Spice Mix
- 2 tablespoon cornflour
- 2 tablespoon soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon vinegar
- 2 teaspoon sugar
- ½ cup water
Fried Noodles
- 100 grams egg noodles
- Cooking oil for deep frying
- 1 teaspoon cornflour
Instructions
Chicken Stock
- Prepare chicken stock by cooking together, 3 chicken pieces with bones, 1-liter (4 cups) water, 1-inch piece of ginger sliced, 3 cloves of garlic sliced, 1 small onion chopped, 1 teaspoon salt, 1 teaspoon black pepper powder, and a pinch of turmeric. Cook on a medium flame for 25 to 30 minutes. If the water has dries up, you can extra water in the manchow soup.
- Chop all the vegetables before starting to cook.
- Heat 5 tablespoons of cooking oil and fry chopped ginger and chopped garlic for 3 minutes on slow flame. Once the raw smell turns aromatic, add chopped onion and a white portion of spring onion. Fry for 2 minutes or just until the onion softens.
- Now add finely chopped boneless chicken pieces and fry on a medium flame for 2 minutes. Season with salt and black pepper and cook the chicken mince for 5 more minutes on slow flame with lid on.
- Then add sliced mushrooms, carrots, green beans, cabbage, and capsicum. Stir well and add 4 cups of chicken stock. (If the stock is less in quantity then add water to it)
- Cover and simmer the soup on low flame for 5 minutes.
- Meanwhile, prepare the manchow soup spice mix by combining together the cornflour, soy sauce, red chili sauce, vinegar, sugar, and half a cup of water. Add this mixture to the soup and keep stirring until the soup thickens. This will take another 5 minutes on low flame.
- While the soup is cooking, beat one whole egg in a bowl and whisk. Just add half of this whisked egg little by little and keep stirring. Simmer for a couple of minutes and remove from heat.
Fried Noodles
- Boil egg noodles for 3 to 4 minutes. Strain the noodles and let them cool slightly. Drizzle some cornflour to coat the cooked noodles. Deep fry the noodles in medium hot oil until crispy. Remove and set aside.
- Serve the manchow soup hot along with deep-fried noodles.
Video
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