Chicken manchow soup
Time to cook
25 minutes
Difficulty
Easy
Serves
2
A popular Indo-Chinese dish featuring diced chicken, mixed vegetables, a blend of aromatic spices, garnished with crispy fried noodles.
Ingredients
Cold Pressed Olive Oil
2 tsp
Fresh Garlic
1 clove
Fresh Ginger
1 tsp
Picador Chillies
4 chilli
Spring Onion
0.25 cup
Onion Raw
1 tbsp
Chicken Breast
100 gram
Carrots
0.25 cup
Green Beans
0.25 cup
Shredded Cabbage
2.5 tbsp
Button Mushroom
0.25 cup
Soy Sauce
2 tsp
Vinegar
0.5 tbsp
Black Pepper
0.25 tsp
Corn Flour
1 tbsp
Salt
0.5 tsp
Water
1 cup
Coriander Leaves
0.5 tbsp
Step-by-step instructions to cook
Prep
Wash and dice chicken breasts.
Chop ginger, garlic, and spring onions.
Chop carrots, green beans, cabbage, and slice mushrooms.
Cooking
Heat oil in a large soup pot. Add ginger, garlic, the white part of spring onions, and onions.
Sauté for 2-3 minutes, then add the chicken breast.
Sauté chicken for a minute on high heat, then add carrots, green beans, mushrooms, and cabbage.
Sprinkle with salt and add water.
Bring to a boil, then reduce heat to a simmer.
In a bowl, whisk together soy sauce, vinegar, pepper, corn flour, and water until no lumps remain.
Pour this mixture into the pot and stir until the soup thickens.
Add green chillies and simmer for 2 minutes.
Mix in the green part of spring onions and chopped coriander.
Turn off the heat and serve hot.
Nutrition information
(per serving)
Carbs
4.1
Proteins
4.4
Fats
3.1
Fiber
1.3
62
kcal
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