Manchow Soup
Equipment
Ingredients
Main Ingredients
Oil
15 ml
Garlic cloves
3 piece
Ginger
0.5 tsp
Chicken
300 g
Carrots
150 g
Bell pepper
75 g
Black pepper
1 tsp
Paprika
0.5 tsp
Salt
0.5 tsp
Chicken cube
1 piece
Soy sauce
15 ml
Oyster sauce
15 ml
Chili sauce
5 ml
Vinegar
15 ml
Water
1440 ml
Cornflour slurry
5 tbsp
Eggs
2 piece
Spring onions
2 tbsp
Coriander or parsley
2 tbsp
Crispy Noodles
Noodles
100 g
Instructions
Prepare ingredients
Mince garlic and ginger. Chop carrots and bell pepper into small pieces. Cut chicken into small pieces.
Cook crispy noodles
Boil noodles according to package instructions, drain, then fry in hot oil for 8-10 minutes until crispy. Set aside.
Sauté aromatics and chicken
Heat oil in a pot over medium heat. Add minced garlic, ginger, and chicken pieces. Sauté until chicken is cooked through.
Add vegetables and seasonings
Add chopped carrots, bell pepper, black pepper, paprika, salt, chicken cube, soy sauce, oyster sauce, chili sauce, and vinegar. Stir well.
Add water and simmer
Pour in 6 cups water and bring to a boil. Reduce heat and simmer for 5 minutes.
Thicken with cornflour slurry
Mix 5 tbsp cornflour with 1 cup water to make slurry. Gradually add to boiling soup while stirring continuously until thickened.
Add eggs and garnish
Beat eggs and slowly pour into soup while stirring to create egg ribbons. Add spring onions and coriander.
Serve
Ladle soup into bowls and top with crispy noodles. Serve immediately.
Original recipe
Storage
Best consumed fresh. Stir well when reheating.
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