Chicken Manchow Soup Recipe

Ingredients

• 2 tbsp Vegetable Oil (for sautéing and frying noodles)
• 1 tsp Fresh Ginger (finely chopped)
• 2 tbsp Garlic (finely chopped)
• 1/2 tsp Celery Stems or Coriander Stems (chopped, optional for aroma)
• 200 g Minced Chicken (fresh chicken breast or thigh, minced with a knife)
• 1 tbsp Tomato (chopped, optional)
• 1/4 cup Cabbage (shredded)
• 1/4 cup Carrot (shredded)
• 1/4 cup Capsicum (Bell Pepper) (diced)
• 1 L Chicken Stock (homemade or low‑sodium store‑bought)
• 1 tbsp Light Soy Sauce (Chinese light soy)
• 1 tbsp Dark Soy Sauce (adds colour, adjust to preference)
• 1 tsp White Vinegar (or rice vinegar)
• 1 pinch Salt (adjust to taste)
• 1 pinch White Pepper Powder (adjust to taste)
• 2 pcs Green Chilli Paste (blended green chillies, adjust heat)
• 3 tbsp Corn Flour (for slurry, can use cornstarch)
• 3 tbsp Water (for slurry) (cold water)
• 1 large Egg (beaten)
• 1 tbsp Fresh Coriander Leaves (chopped)
• 1 tbsp Spring Onion Greens (chopped)
• 100 g Egg Noodles (boiled then fried, any thin wheat noodle)
• 2 tbsp Vegetable Oil (for frying noodles) (high‑smoke‑point oil)

Instructions

1. Sauté aromatics

   Heat the wok over high heat, add 1 tbsp oil, then add the chopped ginger, garlic and celery (or coriander) stems. Stir‑fry for 1–2 minutes until fragrant.

   Time: PT3M

2. Cook minced chicken

   Add the 200 g minced chicken to the wok. Stir continuously, breaking up any clumps, and cook for 2–3 minutes until the chicken changes colour.

   Time: PT3M

3. Add vegetables

   Stir in the tomato, shredded cabbage, carrot and capsicum. Cook for about 1 minute just to coat the veggies; they should stay crisp.

   Time: PT2M

4. Add stock and bring to boil

   Pour in 1 L chicken stock (or hot water) and increase the heat. Bring the mixture to a rolling boil.

   Time: PT5M

5. Season the broth

   Stir in 1 tbsp light soy sauce, 1 tbsp dark soy sauce (adjust for colour), 1 tsp vinegar, a pinch of salt, a pinch of white pepper and the green chilli paste. Mix well.

   Time: PT2M

6. Prepare corn‑flour slurry

   In a small bowl combine 3 tbsp corn flour with 3 tbsp cold water. Whisk until smooth.

   Time: PT2M

7. Thicken the soup

   Gradually pour the slurry into the boiling soup while stirring continuously. Cook for 2–3 minutes until the broth reaches your desired thickness.

   Time: PT3M

8. Create egg ribbons

   Beat the egg in a separate bowl, then drizzle it in a thin stream into the hot soup while gently stirring. The heat will cook the egg into silky strands.

   Time: PT2M

9. Finish with herbs and final taste

   Taste the soup and adjust seasoning if needed. Stir in the chopped coriander leaves and spring onion greens.

   Time: PT2M

10. Fry noodles for topping

    Boil the noodles according to package instructions, drain and pat dry. Heat 2 tbsp oil in the wok (or a separate pan) over high heat. Fry the noodles in small batches; do not stir, let them sit until the bottom turns golden, then flip once and fry the other side. Transfer to a strainer to drain excess oil, let cool, then break into bite‑size pieces.

    Time: PT10M

    Temperature: high heat

11. Plate and serve

    Ladle the hot soup into bowls, sprinkle the crispy fried noodles on top, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

10 g

Fiber

2 g