Name: Chicken Manchow Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Chicken, boneless; 4 cup Water, for making stock; 2 tbsp Cabbage, finely chopped; 2 tbsp Carrot, finely chopped; 1 tbsp Ginger, finely minced; 1½ tbsp Garlic, finely minced; 1 Green Chili Pepper, finely chopped; 2 tbsp Coriander Leaves, finely chopped with stems; 1½ tbsp Dark Soy Sauce; 1 tbsp Vinegar; 1 tsp Red Chilli Sauce; ½ tsp Ground Black Pepper; 2 tbsp Corn Flour, mixed with water for slurry; 1 tbsp Cooking Oil; ½ cup Noodles, boiled and deep-fried until crisp (for topping)

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Boil the chicken in the measured water for 15 minutes. Remove the chicken, chop it finely to resemble a mince, and save the resulting broth as your homemade stock.
15 min
Heat the oil in a wok on high heat. Add the minced ginger, garlic, and green chillies. Sauté for a few seconds.
Add the minced chicken and stir-fry hard for 1-2 minutes so it takes up the aromatics.
1–2 min
Add the finely chopped cabbage and carrots. Stir-fry for 1 minute.
1 min
Pour in the homemade chicken stock and bring to a rolling boil.
Add the soy sauce, vinegar, red chilli sauce, black pepper, and salt. Mix well.
Stir the cornflour slurry and gradually pour it into the boiling soup while continuously stirring.
Simmer for 3 minutes until the soup becomes glossy and thickens.
3 min
Turn off the heat. Stir in the finely chopped coriander.
Serve hot, garnished with a generous handful of crispy fried noodles.

How to tell it's done

Dark, robust, and highly umami broth dotted with minced chicken and contrasting crispy noodles.

Getting it right

Tip

Adding the coriander stems along with the leaves gives Manchow soup its signature fresh, earthy kick.

What to serve it with

A fiery starter perfect before a heavy meal of Chicken Fried Rice or Hakka Noodles.

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