Learn How To Cook Chicken Manchow Soup Recipe, an Indo-Chinese Soup Recipe by Chef Varun Inamdar. Make this delicious Indo-Chinese restaurant style soup recipe in a simple, quick and easy method, that also serves as a great appetiser.
|Boneless chicken breasts||200 Gram|
|Ginger green chili paste||3 Tablespoon|
|Garlic||15 Clove (75 gm) , chopped finely|
|Chopped bell peppers||1/4 Cup (4 tbs) (assorted)|
|Chopped carrots||1/3 Cup (5.33 tbs)|
|Chopped green cabbage||1/3 Cup (5.33 tbs)|
|Light soy sauce||2 Tablespoon|
|Water||3 Cup (48 tbs) (for chicken stock)|
|Corn flour||2 Tablespoon (for slurry)|
|Chopped coriander leaves||3 Tablespoon|
|Chicken stock||3 Cup (48 tbs)|
|Fried noodles||1/2 Cup (8 tbs)|
1.In a pot of cold water add in chicken breast, carrots, garlic, salt, chicken stock cube and cook for 12-15 minutes.
2.Once cooked, skim the impurities risen on the top and blanch the noodles in the stock and partially boil them.
3.Shallow fry the noodles in the oil until crisp and keep aside.
4.In the same oil add ginger-green chilli crush, garlic, chopped vegetables and stir fry them.
5.Then add the chicken stock, soy sauce, salt, pepper and boil on high flame.
6.Shred the chicken breast and add it to the boiling soup.
7.Beat an egg and add it to the soup followed by corn flour slurry as a thickener.
8.Finally, add coriander leaves and delicious hot Chicken Manchow Soup is ready to serve!