Chicken Manchow Soup has always been our all time favorite. This piping hot chinese soup served with fried noodles tastes delicious.
- 3-4 strips of boneless chicken, boiled and shredded
- 2 garlic cloves, minced
- 1/2 inch ginger, minced
- 4-5 small bulbs of spring onion, finely chopped
- spring onion greens, chopped (for garnish)
- 1/2 small carrot, finely chopped
- 1/2 capsicum, chopped
- 1/4 piece of small cabbage , shredded
- 1 tbsp soya sauce
- 2 tbsp vinegar
- 1 green chilli, finely chopped
- 1 tbsp red chilli sauce
- 1 tsp pepper powder
- salt as per taste
- 1 egg, beaten
- 4 cups of chicken stock
- 4 tbsp corn flour
- 1 tbsp olive oil
- In a wok, heat olive oil.
- Add garlic, ginger, green chili.
- Once the garlic turns a little brown, add the onion. Saute for a minute.
- Add the cabbage, carrot and capsicum. Mix and saute.
- Add pepper powder, soya sauce, chilli sauce, vinegar and mix.
- Then add the shredded chicken pieces and mix.
- In a small bowl, mix cornflour in 1/2 cup chicken stock (out of the 4 cups). Stir well to avoid lump formation and keep aside.
- Add the remaining chicken stock to the saucepan.
- Add salt as per taste.
- Once the soup comes to boil, add around 4 tbsp of cornflour mixture. Allow the soup to thicken. If you need thicker consistency, you can add a little more cornflour mixture. ( I added around 6 tbsp of cornflour mixture).
- Keep stirring so that the cornflour doesn’t settle down. Check the seasoning.
- Add the beaten egg to the soup, while stirring the soup continuously.
- Garnish the soup with spring onion greens.
- Enjoy the soup piping hot with fried boiled noodles.
Rice has always been my favorite. I prefer having rice in my main meals over having bread. I always liked Chinese fried rice specially the one an aunt of mine prepared.
I usually prepare it for my hubby’s lunch box on Monday as it’s like one pot meal and filling.
- 3 cups cooked basmati rice
- 6 spring onions, finely chopped
- 12-15 french beans, chopped
- Medium carrot, finely chopped
- Medium capsicum, finely chopped
- 1/4 cabbage, finely chopped
- 2 stalks spring onion greens, finely chopped
- 3-4 garlic cloves, finely chopped
- 4 tbsp olive oil
- 1/2 tsp five spice powder
- 1 tsp soya sauce
- 1/2 tbsp white vinegar
- Salt as per taste
- In a wok, heat oil. All cooking needs to be done on high flame.
- Sauté the garlic till brown.
- Then sauté the onion till transparent. Add little salt as it aids in faster cooking.
- Then add the other veggies – French beans, carrot, capsicum and cabbage. Sauté well for few minutes.
- Now add the five spice powder, soya sauce, vinegar and salt as per taste.
- Also add the cooked rice, spring onion greens and toss well till all is mixed well.
- Veg fried rice is ready to be served hot.
This soup is actually my husband’s speciality and was taught to me by him. He had taken reference from some online site and prepared specially for me. It is very simply and looks and tastes very much similar to restaurant type.
Hope you like it and enjoy too!!
- 200 gms chicken breast pieces
- 1/2 tsp pepper powder
- salt as per taste
- 1 egg
- 2 tsp cornflour
- 2 strands of spring onion greens
- 4 -5 tsp olive oil
- Take as much water as the amount of soup you required. Add pepper powder and salt as per taste. Boil the chicken pieces in this water.
- While boiling, you will find a layer of froth formation. Remove that layer with a spoon.
- Once the chicken pieces are cooked, put off the gas and remove the pieces and allow to cool.
- Retain the water that was used for boiling the chicken. This is the chicken stalk.
- Once the chicken pieces are cooled, shred them.
- Add as much water to the cornflour as thick or thin you require the soup to be. Mix it well so that no lumps are formed.
- Heat the chicken stalk. To it add the chicken pieces.
- Once the soup comes to a slight boil, add the cornflour mixture to it while stirring continuously so that there is no lump formation. The soup will begin to thicken once you add the cornflour.
- Add salt and pepper as per taste.
- Take an egg and beat it a little.
- Pour this into the soup while stirring vigorously. You will find fine strings being formed. The egg gets cooked in the heat of soup.
- Put off the gas and garnish with spring onion greens.
- In another little pan, heat the olive oil. It should be slightly boiling hot.
- Pour this cautiously into the soup.
- Chicken clear soup is now ready.
Note : Remember not to boil the soup too much as this will thicken the soup more once you have added the cornflour mixture.