Chinese cuisine is one of the most popular cuisines in all over the world. But do you know what is the most frequently ordered cuisine in restaurant and take away joints in India? It’s neither Indian nor Chinese; it’s Indo Chinese cuisine. In fact a major portion of Indian restaurants serve a large range of Indo Chinese dishes. My today’s post is all about this fusion cuisine and one of the staple dishes from the same.
Don’t go over fantasizing about the dish; it is nothing but a soup. But it is the quickest and easiest yet yummiest soup I ever had. It is Chicken Manchow Soup. This flavorful soup is very healthy and delicious with mild spices. Now I’m being nostalgic; I’ve grown up with this dish. Being a fan of Indo Chinese cuisine my father used to prepare this Chicken Manchow Soup on every possible occasion. By following the tradition I warm up my lazy damp/cold weeknights with a (or two?) bowl(s) of pure bliss.
Chicken Manchow Soup is pale brown colored translucent soup with a fair visibility of veggies in it. Generally this soup is loaded with fresh veggies and chicken or mushrooms. Carrot, cabbage, bell pepper, capsicum, green onion are the commonly used vegetable for this soup. This soup is flavored with a perfect combination of soy sauce, vinegar, chili sauce and tomato puree. And finally the steaming hot bowl of soup is topped with crunchy fried noodles though these days I’m more into Spaghetti Fritters than fried noodles.
Anyways, here is the recipe to turn your bowls healthy & tasty with Chicken Manchow Soup.
Preparation Time: 05 mins
Cooking Time: 15 mins
Resting Time: 00 mins
Total Time: 20 mins
Yield: 2 bowls (medium)
Chicken: 200g (opt this out if you are making veg soup)
Green chilies: 2 tbsp + 1 tsp
Garlic: 1 tbsp
Shredded cabbage: ¼ cup
Carrot: ¼ cup
Red bell pepper: ¼ cup
Capsicum: ¼ cup
Spring onion: 2 tbsp
For the Sauce:
Tomato puree: 2 tbsp
Red Chili sauce: 1 tbsp
Soy sauce: 1 tbsp
Vinegar: 1 tsp
Ground black pepper: 1 tsp
Chicken stock: 2 cup
Canola oil: 2 tbsp
Salt to taste (remember, soy sauce contains salt already)
Small mixing bowls
Chop all the veggies and meat finely.
Heat 2 tbsp of oil in nonstick saucepan/wok on high flame. Add garlic and half of the green chili in the oil and sauté for 30 secs. Be careful not to brown the garlic. Add carrot and chicken and sauté for 2-3 mins on high flame.
Once carrot and chicken are almost done add cabbage, bell pepper and capsicum and sauté for 1 min on high flame.
Take a small mixing bowl and mix tomato puree, red chili sauce, soy sauce & vinegar together and pour into the wok. Add chicken stock and stir gently. Be careful not to split over. Keep on high flame and allow boiling for 2 mins. Sprinkle the spring onion and ground black pepper and switch off the flame. If you are using salt add at this point.
Transfer to the serving bowls and serve piping hot immediately. Garnish with more spring onion and fried noodles on top. I used Spaghetti Fritters instead of fried noodles which I had prepared before.
Here is another ‘Winter Soup’ recipe:
1. In Manchow soup MSG is always used for extra flavor. But I strictly avoid these two so I never use it and frankly speaking never tasted any differences. If you want to use, sprinkle the msg while sautéing vegetables.
2. Another vital thing for Manchow soup is cornstarch for thickening the soup. I avoid it too. But if you want to use, combine 1 tbsp of cornstarch into ½ cup water and mix well so that no lumps will be remaining and add this mixture to the wok just right before you soup starts boiling. Stir well and allow it to boil then simmer for 3-5 mins. You will notice your soup is thickening by the time. Remove the soup from flame and follow rest of the recipe.