Chicken Manchow Soup Recipe - Restaurant style


I get so nostalgic when I make Manchow soup. It reminds me of all the times we would meet after class, go to the sleazy Chinese stall in the neighborhood, and order bowls of this soup. Because it was perfect and he gave us unlimited fried noodles to garnish each bowl.


This manchow soup recipe is pretty close to that street style. So get ready to crawl under a blanket and watch Netflix all day and drink bowls and bowls of this soup.


With most Chinese dishes the preparation takes longer than the actual cooking time and this is also true for this soup. Other than that, this soup is super easy and takes less than 30 minutes to make.


The two secret ingredients that give this Manchow Chicken Soup that amazing Chinese street style flavor are chopped green chillies and chopped cilantro which is not authentic at all but that's what will transport you to your favorite Chinese restaurant.


Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 6


Ingredients:

2 tbsp. Oil;

1 tbsp chopped Garlic;

1 tbsp. chopped Ginger;

2 chopped Green Chilli;

½ cup finely chopped white part of Spring Onions;

¼ cup finely chopped Onions;

1 Chicken Breast diced into half inch or smaller pieces;

1 cup finely chopped Carrots;

1 cup finely chopped Green Beans;

½ chopped cup Cabbage;

1 cup sliced Mushrooms;

2 tbsp. dark Soy Sauce;

1½ tbsp. Vinegar;

1 tsp. Pepper Powder;

3 tbsp. Corn Flour;

1 tsp. Salt;

Crunchy Fried Noodles for topping;

½ cup finely chopped green part of Spring Onions;

2 tbsp. finely chopped Coriander.


How to cook?

  • In a pan, heat the oil and add vinegar, garlic, the white part of the spring onions and the onions. Sauté for 2-3 minutes and add the chicken breast.

  • The chicken breast will cook fairly quickly. Sauté for about a minute over high heat and add the carrots, green beans, mushrooms and cabbage with salt and 3 cups of water. Bring to a boil then lower the heat to simmer.

  • In a bowl, whisk together soy sauce, vinegar, pepper, corn flor and ½ cup of water until lumps are visible. Add this to the pot and keep stirring until the soup thickens. Add the green peppers and simmer for 2 minutes. Combine the green part of the spring onions and the chopped cilantro. Turn off the flame.

  • Complete the individual servings with fried noodles and serve hot.


Tried this recipe?

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