Imported from Instagram

Chicken Manchow Soup

Name: Chicken Manchow Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 2.5 tbsp Oil (for soup); 3 tbsp Garlic (minced); 2 tbsp Ginger (minced); 2 tbsp Green chillies (finely chopped); 150 g Chicken boneless (thinly diced); 0.5 Onion (finely chopped); 0.5 cup Carrot (finely chopped); 0.5 cup Cabbage (finely chopped); 0.25 cup Capsicum (finely chopped); 3.5 cup Water; Salt (to taste); Pepper (to taste); 3 tbsp Soya Sauce; 2 tbsp Chilli sauce; 1 tbsp Schezwan sauce; 2 tbsp Cornflour (for thickening slurry); Spring onion greens (few, for garnish); Coriander leaves (few, for garnish); 1 packet Hakka noodles (small packet, boiled); 3.5 tbsp Cornflour (for coating noodles); Oil (for deep frying noodles)

Recipe by Varun Karekar.YT @varunkarekar.yt · Instagram

Imported by K Kampani on SeeMeCook

A popular Indo-Chinese soup featuring a spicy, savory broth loaded with finely chopped vegetables and chicken, topped with signature crispy fried noodles.

4 servings35 minEast Asian

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Ingredients

2.5 tbsp Oil (for soup)
3 tbsp Garlic (minced)
2 tbsp Ginger (minced)
2 tbsp Green chillies (finely chopped)
150 g Chicken boneless (thinly diced)
0.5 Onion (finely chopped)
0.5 cup Carrot (finely chopped)
0.5 cup Cabbage (finely chopped)
0.25 cup Capsicum (finely chopped)
3.5 cup Water
Salt (to taste)
Pepper (to taste)
3 tbsp Soya Sauce
2 tbsp Chilli sauce
1 tbsp Schezwan sauce
2 tbsp Cornflour (for thickening slurry)
Spring onion greens (few, for garnish)
Coriander leaves (few, for garnish)
1 packet Hakka noodles (small packet, boiled)
3.5 tbsp Cornflour (for coating noodles)
Oil (for deep frying noodles)

Steps

1
Prepare the fried noodles: Coat the boiled hakka noodles with 3-4 tbsp of cornflour until evenly dusted.
2
Heat oil for frying in a deep pan. Deep fry the coated noodles until they are golden brown and crispy. Set aside.
3
In a large pot or wok, heat 2-3 tbsp of oil over medium-high heat.
4
Add the minced garlic, ginger, and green chillies. Sauté until fragrant and slightly golden.
5
Add the thinly diced chicken to the pot and sauté until the chicken turns white and is nearly cooked through.
6
Add the finely chopped onion, carrot, cabbage, and capsicum. Stir-fry the vegetables for 2-3 minutes until they begin to soften but still retain some crunch.
7
Pour in 3-4 cups of water and bring the mixture to a boil.
8
Season with salt and pepper to taste.
9
Stir in the soya sauce, chilli sauce, and Schezwan sauce.
10
Mix 2 tbsp of cornflour with a little water to create a smooth slurry. Gradually pour the slurry into the boiling soup while stirring constantly until the soup thickens.
11
Add the spring onion greens and coriander leaves. Simmer for another minute.
12
Serve the hot soup in bowls, topped generously with the prepared crispy fried noodles.

Notes

Ensure the noodles are boiled and cooled before coating with cornflour for the best crispy texture. Adjust the amount of green chillies and Schezwan sauce based on your spice preference.