Chicken Manchow Recipe

Prepare chicken

Pat the diced chicken dry with paper towels. Season lightly with a pinch of salt and 1/4 tsp white pepper. Toss so pieces are evenly coated.

Heat 1 tablespoon vegetable oil in a medium pot over medium-high heat. Add the seasoned chicken and stir-fry until no longer pink on the outside (2–3 minutes). Remove chicken to a plate and set aside.

In the same pot add the remaining 1 tablespoon oil. Reduce heat to medium, add minced ginger, minced garlic and the white parts of the green onions. Sauté 30–45 seconds until fragrant, taking care not to brown the garlic.

Add the diced onion and chopped mushrooms (if using). Cook 1–2 minutes until slightly softened.

Pour in the water or chicken stock and bring to a simmer. Scrape any browned bits from the bottom of the pot. Add the previously cooked chicken back into the pot.

Stir in light soy sauce, dark soy sauce (if using), vinegar, remaining white pepper and 1/4 tsp salt. Reduce heat to maintain a gentle simmer.

Add the carrots, shredded cabbage and sliced beans to the simmering broth. Simmer gently for 3–5 minutes until vegetables are tender-crisp. Taste and adjust seasoning with additional soy or salt if needed.

Stir in the green tops of the green onions and chopped cilantro (if using). Keep soup at a gentle simmer—do not vigorously boil after adding delicate aromatics.

Whisk the cornstarch with the cold water to make a smooth slurry. With the soup simmering, slowly pour the slurry into the pot while stirring gently. Cook 1–2 minutes until the broth slightly thickens.

Reduce heat to low. Slowly drizzle the lightly beaten egg into the soup in a thin stream while stirring the soup gently in one direction to create thin egg ribbons. Turn off heat once ribbons form.

Stir in sesame oil and optional chili flakes. Adjust final seasoning with soy sauce, vinegar or salt to taste.

Ladle soup into bowls and garnish with sliced green onions, fried garlic or crunchy fried noodles. Serve immediately.