Recently I posted this picture in Motions and Emotions FB page. By now you all must be knowing I was talking about Chicken Manchow Soup.
Chicken Manchow Soup is our family favourite. I have a story to share with it. When our daughter was not born we used to go to a Chinese restaurant nearby our house at least twice a month. The deal was if one day my husband will pay the bill and one day i will pay the bill :). We used to try out new dishes in main course but the soup and starter were constant because they used to make awesome chicken manchow soup and momo. After our daughter was born we had stopped going to restaurants and really used to miss those days. Once she was little grown up (2.5 years) we went to that restaurant and she was not ready to sit there (though she had her homemade food). So we offered some crispy baked noodles (which was given along with manchow soup) to her and she started enjoying it and we also enjoyed our dinner. Today I am sharing this lovely chicken manchow soup recipe.
Whenever making any hot soup try to use vegetable stock (for veg soup) or chicken stock (for non-veg soup) instead of water.
Chicken Manchow Soup (2 servings)
Chicken – Boneless, 100 – 150 gms
Bay leaf – 1
Salt to taste
Carrot – finely chopped, 2 tablespoon
Beans – finely chopped, 2 tablespoon
Cabbage – finely chopped, 2 tablespoon
Spring Onion – 2 stalks, finely chopped
Capsicum – finely chopped, 2 tablespoon
Button Mushroom – finely chopped, 2 to 3 tablespoon
Garlic – 1 teaspoon, finely chopped
Ginger – 1 teaspoon, finely chopped
Soya Sauce – 1 tablespoon
Refined Oil – 2 tablespoon
Black Pepper Powder
Coriander Leaves – 1 tablespoon, chopped
Corn flour – 3 to 4 tablespoon
Chicken Stock – 4 cups
Fried or baked noodles – 1 cup
1.At first boil the chicken pieces with salt and a bay leaf (4 cups of water). You can use pressure cooker and put two whistles.
Once the pressure releases, take out the chicken pieces and shred them into small pieces. Do not discard the stock.
2. Now heat oil in a pan and add chopped ginger, garlic and green chilli. After sauteing add all the vegetables and cook them on high heat.
3. Add salt and pepper powder. Next add chopped spring onion and coriander leaves.
4. After that add boiled shredded chicken. Stir for sometime and add soya sauce and chicken stock.
5. After boiling it for sometime reduce heat and dissolve cornflour in little water and add in pan.When the soup thickens switch off the gas and serve with fried noodles.