An extremely quick and simple soup to make. Omit chicken and chicken stock and replace with vegetable stock for the vegetarian version. Since a very small amount of chicken is used, I often remove this portion from chicken breasts that have been cooked for another dish.
Vegetable Manchow Soup with Chicken
Detailed introduction.
available on the Intro page ⇓.
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Vegetable Manchow Soup with Chicken
Description
An aromatic soup, featuring mixed vegetables with chicken in a rich, broth, garnished with crispy noodles. Easy, versatile, and comforting soup can be made vegetarian and spiced up to your preference.
Ingredients
Instructions:
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Boil the water. Add the chicken breast and a little salt. Cook for 5-8 minutes till the chicken is no longer pink.
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Remove the chicken breast and chop into small pieces. We will need around 1/2 cup- 3/4 cup of cooked chicken. Reserve the stock.
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Heat the oil in a deep edged wok and add the garlic.
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Fry till it turns light golden in color.
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Add the carrots first and stir about 30 seconds before you add the cabbage and baby corn.
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Fry for just about a minute. Also add the stock cube, if using and mash into the sauteed ingredients.
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Next, add the liquid 6 cups (including stock used to cook the chicken), Bring to a boil.
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Add Soy sauce and pepper. You can add more soy sauce later after tasting.
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Boil briefly and then add the cornflour and water mixture.
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Bring back to a simmer and allow to thicken for 2-3 minutes.
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Add the diced chicken and bring to a boil once more.
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Serve hot garnished with the spring onion and fried noodles.
For Crisp Noodles:
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Cook the noodles in very little water till just softened. Drain well on paper.
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Heat oil for frying in a shallow pan.
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Lift several strands of noodles together and lower into the hot oil in a circular motion to create rings. Fry till crisp. Drain on a paper towel.
Note
- Key Ingredients: Chicken, Chicken Stock, Cabbage, Carrot, Baby corn, Garlic, Spring Onion, Salt, Pepper, Green Chilli, Oil, Soy Sauce.
