Chicken Manchow Soup

Ingredients:

• OIL 1 TBSP
• GINGER 1 TSP (CHOPPED)
• GARLIC 2 TBSP (CHOPPED)
• CORIANDER STEM / CELERY 1/2 TSP (CHOPPED)
• CHICKEN 200 GRAMS (ROUGHLY MINCED)
• TOMATOES 1 TBSP (CHOPPED)(OPTIONAL)
• CABBAGE 1/4 CUP (CHOPPED)
• CARROT 1/4 CUP (CHOPPED)
• CAPSICUM 1/4 CUP (CHOPPED)
• CHICKEN STOCK 1 LITRE
• LIGHT SOY SAUCE 1 TBSP
• DARK SOY SAUCE 1 TBSP
• VINEGAR 1 TSP
• SUGAR A PINCH
• WHITE PEPPER POWDER A PINCH
• GREEN CHILLI PASTE OF 2 NOS.
• SALT TO TASTE
• CORN FLOUR 2-3 TBSP
• WATER 2-3 TBSP
• EGG 1 NOS.
• FRESH CORIANDER SMALL HANDFUL (CHOPPED)
• SPRING ONION GREENS SMALL HANDFUL (CHOPPED)
• BOILED NOODLES 150 GRAMS PACKET

Method:

1. 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.
2. 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.
3. Further add tomatoes, cabbage, carrot & capsicum, stir well & cook the veggies over high flame only for a few seconds.
4. Now add the chicken stock, you can also use hot water as a replacement, & bring it to a boil.
5. 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.
6. 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.
7. 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.
8. 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.
9. Now taste the soup for seasoning & adjust accordingly, finally add fresh coriander & spring onion greens & stir well.
10. Your chicken manchow soup is ready.
11. 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.
12. 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.
13. Once fried, transfer them into a sieve & let them rest them for 4-5 minutes, then break the noodles gently to form fried noodles.
14. Your fried noodles are ready, serve the chicken manchow soup hot & garnish it with fried noodles & spring onion greens.