Health Tips

How to make chicken Manchow Soup

To make chicken manchow Soup is a popular Indo-Chinese soup made with chicken, vegetables, and a variety of spices. This soup is perfect for cold and rainy days. It is gluten-free and rich in protein, making it a healthy and satisfying meal. However, people with a soy allergy should avoid this dish. Crunchy fried chow mein noodles give the soup the ideal amount of contrast and crunch on top. I like to add thinly sliced green onions and fresh cilantro as garnish to the soup. I recommend adding extra thinly sliced serrano chili peppers and/or hot chili oil to the soup’s topping if you’re a spicy foodie.

Ingredients: –

1 cup boneless chicken, chopped:
150gms – 1/4 cup carrots, chopped:
30gms – 1/4 cup beans, chopped:
30gms – 1/4 cup cabbage, shredded:
30gms – 1 onion, chopped:
80gms – 2-3 garlic cloves, chopped:
5gms – 1 tbsp oil:
15ml – 1 tbsp cornflour:
10gms – 1 tsp soy sauce:
5ml – 1 tsp vinegar:
5ml – 1/2 tsp ginger, grated:
2.5gms – 1/2 tsp garlic, grated:
2.5gms – 1 tsp red chili flakes:
3gms – Salt and pepper to taste – 4 cups chicken stock:
1 liter – 1 egg, beaten:
50gms – 1 tbsp spring onions, chopped for garnish:

Preparation:-

1. Heat oil in a wok or kadhai over medium heat. Add chopped garlic and ginger and sauté for a few seconds.
2. Add chopped onions and sauté until they turn translucent.
3. Add the chopped chicken and sauté until it is cooked through.
4. Add chopped vegetables (carrots, beans, cabbage) and sauté for 2-3 minutes until they are cooked.
5. Add salt, pepper, soy sauce, vinegar, and red chili flakes. Mix well.
6. Add chicken stock and bring it to a boil.
7. In a small bowl, mix cornflour with 1/4 cup of water to make a slurry. Add this slurry to the boiling soup and stir well.
8. Let the soup simmer for 5-7 minutes until it thickens.
9. Gradually pour the beaten egg into the soup while stirring continuously.
10. Garnish with chopped spring onions and serve hot.