Chicken Manchow Soup

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Chicken Manchow Soup
Prep time: 20 mins | Cook time: 20 mins | Serves 4

You Need:

• 5 cups of stock (chicken or veg)
• 1-2 green chillies finely chopped (adjust to taste)
• 2 tbsp garlic finely chopped
• 1 tbsp ginger finely chopped
• 2 spring onion whites finely chopped
• 1/2 cup carrots finely chopped
• 1/4 cup cabbage finely shredded
• 6-7 french beans finely chopped
• 5 button mushrooms finely sliced or chopped
• 1 chicken breast shredded
• 1/2 tsp white pepper
• 1 tbsp dark soya sauce
• 2 tbsp red chilli sauce
• 2-3 tbsp cornflour (cornstarch) dissolved in 2-3 tbsp water
• 2 egg whites lightly beaten
• 1/2 tbsp rice vinegar (or regular diluted white vinegar will do)
• 2-3 tbsp oil
• 50 gms hakka noodles (for garnishing)
• 2-3 tbsp spring onion greens chopped (for garnishing)
• salt to taste

Method:

1. In a big bowl mix the chicken or vegetable stock, soya sauce, red chilli sauce & vinegar – this will help you to check the taste and adjust the flavours/ingredients if required)
2. Boil the hakka noddles in sufficient boiling water (or as per the instructions on the packet), drain and when cool deep fry and keep aside. This is to garnish the soup.
3. Heat oil in a saucepan and on medium heat saute the ginger, garlic & green chillies for a minute.
4. Add the shredded chicken and white pepper and saute till the chicken is cooked.
5. Next, add the vegetables – carrots, cabbage, french beans, mushroom, spring onion whites and saute for about half a minute. Add the prepared stock mixture, salt to taste and bring it to a boil
6. Add the corn flour/cornstarch paste and stir continuously to avoid lumps. The soup will thicken. Reduce the flame.
7. Add the egg whites slowly and continue to stir for a minute or two. Remove from the heat.
8. Pour soup into individual soup bowls and garnish with chopped spring onion greens and deep fried noodles. Serve hot

Note: 
You may use homemade chicken or vegetable stock at home or use ready to use canned stock. Alternatively you can dissolve 2-3 stock cubes (I use maggi) in 5 cups of warm water to make instant stock. Do check the instructions on the packet. Always check the salt content in the stock before you add some more to the soup as commercially prepared stock/stock cubes has a lot of salt added to it.

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