Chicken Manchow soup recipe with step-by-step photos and a recipe video. A popular hot & spicy Chinese chicken soup made with shredded chicken, vegetables, broth and sauces. Served with crispy fried noodles on the top. A warm bowl of this Manchow soup is perfect for cold winter nights. It is a complete meal in itself that can be made within 30-minutes.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main, Starter
Cuisine: Indo-Chinese
Servings: 4people
Calories: 186kcal
Author: Preeti
Equipment
1 Heavy bottom pot
Ingredients
For the fried noodles
1cupcooked noodles
1cupoil
For Manchow soup
2teaspoongarlicfinely chopped
1teaspoongingerfinely chopped
1green chilifinely chopped
¼cupspring onionwhite part
1small onionfinely chopped
1cupcarrotsfinely chopped
1cupcabbagefinely chopped
½red bell pepperfinely chopped
½green bell pepperfinely chopped
½yellow bell pepperfinely chopped
1cupbutton mushroomfinely chopped
1teaspoonlight soy sauce
1teaspoondark soy sauce
1teaspoonchili sauce
1teaspoonblack pepper powder
Salt to taste
1teaspoonvinegar
1teaspoonsugar
1cupcooked and shredded chicken(recipe given in the post)
1egg
4cupschicken broth(recipe given in the post)
Cornflour slurry
3tablespooncorn flour
5tablespoonwater
Instructions
Preparations:
Finely chop all the vegetables. Set this aside.
Finely chop the cooked chicken or shred them.
Make cornflour slurry - In a small bowl, combine cornflour and water. Make a lumpfree batter. Set it aside.
Frying the noodles
Cook noodles - Cook noodles in salted water as per the instructions given on the package. Drain it and rinse it with cold water. Drain off the water completely. Sprinkle 2 teaspoon of cornflour over it and toss it well. It helps to remove excess moisture from the noodles. The noodles will be crisp when we deep fry them.
Making the chicken Manchow soup
Heat 1 cup of oil in a heavy bottom pan or wok over medium high heat.
Fry the noodles. Let it cook until it is crisp.
Flip it and fry on the other side too. Remove and set this aside.
Remove the excess oil from the pan and keep only 1 tablespoon of oil.
To the pan add ginger, garlic and green chilies. Cook them for a minute.
Next, add the white part of spring onion and onion. Cook until onions are translucent.
Add carrots, cabbage, bell pepper and mushroom. Cook for 2-3 minutes.
Add 4 cups of Chicken broth. Let it come to a boil. Cook for 4-5 minutes on high heat.
Next, add light soy sauce, dark soy sauce, chili sauce, black pepper powder, vinegar, sugar and salt. Be careful while adding salt. Add less salt as all the sauces have salt in it. Stir it well.
Add shredded chicken. Beat 1 egg in a bowl and add it slowly creating thin ribbons of egg.
Stir it gently. Taste and adjust the seasoning. Add more salt or pepper it required.
Now add the cornflour slurry. Start with 1 tablespoon slurry and stir. Check the consistency of the soup. If required add more cornflour slurry. I used 2 tablespoon of slurry. Cook it for 2 minutes.
Finally, add coriander leaves and spring onion greens.
Chicken Manchow Soup is ready to serve. Serve the Manchow soup with crispy noodles on the top.
Video
Notes
You can cook the chicken in advance. Store the broth and shred the chicken. The recipe is given in the post.
For crispy fried noodles - Sprinkle cornflour over the noodles and toss it well before you fry it. Cornflour will absorb the excess moisture from the noodles & helps to crisp fry them.
You can also prepare it in advance. Store it in an airtight container. It stays good for 2 days at room temperature.
Finely chop the vegetables so that they cook faster.
Stir fry the vegetables until they are cooked but still crunchy. Do not overcook the vegetables. We do not want soggy vegetables in the soup.
Adjust the consistency of the soup - Add the cornflour slurry 1 tablespoon at a time and stir. Wait and check the consistency. If you need the soup to be thick then add another tablespoon of slurry. You can add more cornflour slurry to thicken the soup or less to keep it thin.
Add the cornflour slurry only when the soup starts to boil. Also, stir continuously until the soup thickens.
If you like street-style chicken Manchow soup, add more coriander leaves for delicious street-style flavor.
Adjust the sauces & spices as per taste.
Be careful while adding salt. All the sauces especially soy sauce have salt in them.
Add fried noodles on the top just before serving the soup. The noodles become soggy soon.
Meal Prep - Chop the vegetables except for the Mushroom in advance. Store them in an airtight container. Stays good for 5 days. Same way, cook and shred the chicken. Store it in an airtight container. Freeze it. Stays good for a month. Reserve the chicken broth. You can freeze it. Stays good for a month. You can cook the noodles in advance. Fry them. Let it come to room temperature. Store it in an airtight container. Stays good for 2 days.