CHICKEN MANCHOW SOUP

Ingredients

  • Chicken (boiled & shredded) – 1/2 cup
  • Carrot (chopped) – 1/2 cup (chopped)
  • French Beans – 1/2 cup (chopped)
  • Capsicum – 1/4 cup (chopped)
  • Green Peas – 1/4 cup (chopped)
  • Mushroom – 1/4 cup (sliced)
  • Spring Onions – 1/2 cup (chopped)
  • Cabbage – 1/2 cup (shredded)
  • Celery – 1 tsp
  • Ajinomoto – 1/4 tsp
  • Ginger – 1 tblsp (finely chopped)
  • Garlic – 1 tblsp (finely chopped)
  • Green Chillies – 1 tsp (finely chopped)
  • Chicken Broth – 1 can / Chicken Seasoning – 1 cube
  • Soya Sauce – 2 tblsp
  • Pepper Powder – 1 tsp.
  • Corn Starch – 3 tblsp.
  • Shrimp (boiled) – 1/4 cup (optional)
  • Salt – to taste
  • (can also add baby corns/corn to the vegetables)

COOKING DIRECTIONS

Heat oil. Fry chillies, celery, garlic & ginger for 2 minutes on high flame. Add all vegetables and stir fry for another 2 minutes on high flame.

Add chicken broth/seasoning cube, water (as required), soya sauce, pepper powder, ajinomoto, salt and chicken/shrimps and bring it to a boil.

Then reduce the heat & add corn starch paste. Keep stiring until the soup thickens a bit. Remove from heat after 5 minutes.

Serve hot with fried noodles. For garnishing use spring onions.

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