A wonderful hot and sour soup, stuffed with minced vegetables and garnished with fried noodles, this is a great monsoon drink to chill with. And without jumping directly into the ingredient, we’ll go a bit beyond food and begin by breaking a bubble. This is fun and we know you’ll be surprised to know!
Although it may sound quite Chinese, (add in your nasal tone, of course), you’d be thrilled to know that there is no such region or term or even a dish called Manchow in China. This, in actual, is made in India, a shining example of what we call, “Indian Chinese” and we are not too ashamed about it! Not as long as its tasty!
Count on us when we say that on a rainy day, a bowl full of hot Manchow from our dear Chinese corner and a couple of friends to tag along is the best thing you can do,unless you’d prefer to have it homemade, chiefly due to hygienic reasons: precisely why we cornered it in the first place!
NOTE: If you are a vegetarian, you can replace chicken with tofu and chicken stock with vegetable stock. You can make vegetable stock by boiling small amount of carrot, spring onion, capsicum and salt together. The boiled veggies can be used in making Pav bhaji.
Okay, here’s the ingredient:
- Carrot: 1 medium, finely chopped
- Cabbage: 1/4th small, finely chopped
- Spring onion greens: 1 stalk, chopped
- Green capsicum: 1 medium, seeded and chopped
- Boiled chicken: 50 grams, shredded
- Mushroom: 3-4, finely chopped
- Noodles: 1 cup, boiled
- Spring onions: 2, finely chopped
- Garlic: 8-10 small cloves or 7-8 large, finely chopped
- Ginger: ½ inch, finely chopped
- Green chilies: 2, finely chopped
- Chicken stock: 5 cups
- Salt & white pepper powder to taste
- Red chili sauce: ½ tbsp
- Dark soy sauce: 2 tbsp
- Corn flour: 3 tbsp
- Vinegar: 1 tbsp
Step 1: Fry the boiled noodles and keep aside
Step 2: Add oil to a wok and stir in garlic, ginger, green chilies and spring onions. Sauté for a minute or two and add all the vegetables. After a couple of minutes, add the chicken and stir fry
Step 3: Add the chicken stock, salt and pepper and let it come to a boil.
Step 4: Add all the sauces and simmer it for a couple of minutes
Step 5: Dissolve corn flour in half a cup of chicken stock and pour it in. Cook until the soup thickens.
Serve hot with fried noodles, spring onion greens and vinegar.