Chicken Manchow Soup Monsoon ka Mazza Episode 38 Sanjeev Kapoor Khazana

A popular Indo Chinese fusion soup recipe is full of veggies, chicken and loads of flavours. Usually topped with crunchy fried noodles, this spicy hot soup tastes best when had warm. Learn how to make this restaurant style soup at home this monsoon.

CHICKEN MANCHOW SOUP

Ingredients

150 grams boneless chicken breast, boiled and shredded
1 tbsps oil
2 spring onion bulbs, finely chopped
1 tsp finely chopped ginger
1 tsps finely chopped garlic
1-2 green chillies, finely chopped
1 small carrot, finely chopped
1 small capsicum, finely chopped
cup finely chopped cabbage
Salt to taste
Crushed black peppercorns to taste
1 tbsps soy sauce
1 tbsp red chilli sauce
2 cups chicken stock
5 tbsps corn flour slurry
1 egg, beaten
2 tbsps sliced spring onion greens
tsp vinegar
Sliced spring onion greens for garnish
Fried noodles to serve

Method

1. Heat oil in a non-stick wok, add spring onion, ginger and garlic and green chillies. Saut for 1 minute.
2. Add carrot, capsicum, cabbage and saut for 1-2 minutes.
3. Add salt, crushed black peppercorns and soy sauce, red chilli sauce, and mix well. Cook for 1 minute.
4. Add shredded chicken and toss for 30 seconds. Add chicken stock, 1 cup water and mix well. Let the mixture come to a boil.
5. Add corn flour slurry and mix well. Cook till the soup thickens slightly.
6. Add beaten egg into the soup while constantly mixing. Add sliced spring onion greens and mix well.
7. Add vinegar, mix and take the pan off the heat. Transfer into a serving bowl and garnish with spring onion greens. Serve hot with fried noodles.

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