Manchow Soup
A savory soup prepared with vegetables, chicken, and spices, thickened with cornstarch and topped with crispy noodles.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless, skinless, cut into small cubes) | 500 | Grams |
| Carrot (finely chopped) | 2 | Count |
| Cabbage (shredded) | 1 | Cup |
| Green Bell Pepper (finely chopped) | 1 | Count |
| Green Beans (finely chopped) | 100 | Grams |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Soy Sauce (dark soy sauce) | 4 | Tbsp |
| Vinegar (white vinegar) | 2 | Tbsp |
| Chicken Stock (low sodium) | 1 | Liter |
| Cornstarch (mixed with water to form a slurry) | 4 | Tbsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Spring Onion (finely chopped, for garnish) | 3 | Bunch |
| Fried Noodles (for topping) | 1 | Cup |
Instructions
- Heat a large pot over medium heat and add the minced garlic and grated ginger. Sauté until fragrant.
- Add the cubed chicken breast to the pot and cook until the chicken is no longer pink.
- Add the chopped carrot, cabbage, green bell pepper, and green beans. Stir-fry for 3-4 minutes.
- Pour in the chicken stock and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
- Add soy sauce, vinegar, black pepper, and salt to the soup. Stir well to combine.
- Slowly add the cornstarch slurry to the soup while stirring continuously until the soup thickens.
- Simmer for another 2-3 minutes, then remove from heat.
- Serve hot, garnished with chopped spring onions and topped with crispy fried noodles.
Kitchen equipment
Wok or Large PotLadleGrater