Sunday, 28 August 2011

Chicken Soup

Chicken Manchow Soup


  • Cooked Chicken Pieces 1 Cup


  • Chicken Stock  4 Cups


  • Ginger-Finely Chopped 1 Tsp


  • Garlic-Finely Chopped  1 Tsp


  • Green Chilies-Finely Chopped 1 Tsp


  • Coriander Leaves-Finely Chopped -1 Tbsp


  • Cabbage-Finely Chopped 2 Tbsp


  • Capsicum-Finely Chopped 2 Tbsp


  • Mushrooms-Finely Chopped 2 Tbsp


  • Onions-Finely Chopped 2 Spring


  • Water 250ml


  • French Beans (Finely Chopped) 2 Tbsp


  • Vinegar 1 tsp


  • Baby Corn (Finely Chopped) 2 Tbsp


  • Spring Onions (for garnishing) 2 Tbsp Carrots-Finely Chopped


  • White Pepper 1 Tsp


  • Soya Sauce  ½ Tbsp


  • Corn flour Mixed With water 2 Tbsp


  • Onions (for garnishing) 2 springs


  • Oil For Frying


  • Agginomotto (optional) One pinch


  • Salt To Taste


    1. Take ½ cup of water in a big bowl.


    2. Add corn flour, vinegar, soya sauce, agginomotto, White pepper, salt to water. Place the bowl aside.


    3. Heat oil in a pan and sauté all the vegetables with ginger, garlic, coriander leaves and green chilies for about 2 minutes.


    4. Add the vegetable mixture to the cooked chicken and mix well. 


    5. Add the chicken stock. 


    6. When the water starts boiling, add corn flour gradually and stir constantly until it thickens. Switch off the gas/burner.


    7. Garnish the soup with spring onions.


    8. Serve hot with Chinese Chili Chutney/Sauce as per your taste.


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