Chicken Manchow Soup Recipe | Restaurant Style | होटेल जैसा मंचाव सूप | Chef Sanjyot Keer

Full written recipe for Chicken Manchow Soup

Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people

Ingredients:
OIL | तेल 1 TBSP
GINGER | अदरक 1 TSP (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
CORIANDER STEM / CELERY | धनिया के डनटल / सेलरी 1/2 TSP (CHOPPED)
CHICKEN | चिकन 200 GRAMS (ROUGHLY MINCED)
TOMATOES | टमाटर 1 TBSP (CHOPPED)(OPTIONAL)
CABBAGE | पत्ता गोभी 1/4 CUP (CHOPPED)
CARROT | गाजर 1/4 CUP (CHOPPED)
CAPSICUM | शिमला मिर्च 1/4 CUP (CHOPPED)
CHICKEN STOCK | चिकन स्टॉक 1 LITRE
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TBSP
DARK SOY SAUCE| डार्क सोया सॉस 1 TBSP
VINEGAR | सिरका 1 TSP
SUGAR | शक्कर A PINCH
WHITE PEPPER POWDER | सफेद मिर्च पाउडर A PINCH
GREEN CHILLI PASTE | हरी मिर्च कि पेस्ट OF 2 NOS.
SALT | नमक TO TASTE
CORN FLOUR | कॉर्न फ्लोर 2-3 TBSP
WATER | पानी 2-3 TBSP
EGG | अंडा 1 NOS.
FRESH CORIANDER | हरा धनिया SMALL HANDFUL (CHOPPED)
SPRING ONION GREENS | हरे प्याज़ के पत्ते SMALL HANDFUL (CHOPPED)
BOILED NOODLES | उबले हुए नूडल्स 150 GRAMS PACKET
Method:
Set a wok over high flame & let it heat well, further add the oil & once the oil gets hot, add ginger, garlic & coriander stems, stir well & cook for 1-2 minutes over high flame.
Further add the roughly minced chicken & stir everything well, make sure that you keep separating the minced chicken using your spatula as it tends to stick together & forms a patty, cook the chicken over high flame for 2-3 minutes.
Further add tomatoes, cabbage, carrot & capsicum, stir well & cook the veggies over high flame only for a few seconds.
Now add the chicken stock, you can also use hot water as a replacement, & bring it to a boil.
Once it comes to a boil add light soy sauce, dark soy sauce, vinegar, sugar, white pepper powder, green chilli paste & salt to taste, stir well.
You’ll need to add dark soy sauce until the soup becomes blackish in colour so adjust accordingly & also add very little salt as all the sauces added already have a bit of salt in them.
Now to thicken up the soup you’ll need to add a slurry so in a separate bowl add the corn flour & the water, pour the slurry into the soup while continuously stirring it, now cook it until the soup thickens.
Once the soup thickens up, break an egg in a separate bowl & beat it well, then add the egg into the soup in a thin stream, & stir the soup very gently once the egg sets.
Now taste the soup for seasoning & adjust accordingly, finally add fresh coriander & spring onion greens & stir well.
Your chicken manchow soup is ready.
To make the fried noodles heat oil in a pan or a kadhai until moderately hot & drop the boiled noodles very carefully in the oil, the oil will rise very fast so make sure that the vessel you’re using is very deep.
Don’t stir the noodles once you drop them in the oil, let them fry slowly, once the noodles form a disc flip them using a pair of tongs & fry until light golden brown from both the sides.
Once fried, transfer them into a sieve & let them rest them for 4-5 minutes, then break the noodles gently to form fried noodles.
Your fried noodles are ready, serve the chicken manchow soup hot & garnish it with fried noodles & spring onion greens.

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