Chicken Manchow Recipe

Prep vegetables

Wash and finely shred the cabbage. Julienne or grate the carrot. Separate white and green parts of the scallions and thinly slice them separately. Mince garlic and ginger.

Cook aromatics and chicken

Heat 2 tbs vegetable oil in a large saucepan or wok over medium-high heat. Add the white parts of the scallions, minced garlic and ginger. Sauté 30–45 seconds until fragrant but not browned. Add the minced chicken and break it up with a spatula. Cook 4–6 minutes until the chicken is no longer pink and begins to brown in places.

Add vegetables

Stir in the shredded cabbage and carrot. Cook 2–3 minutes until they begin to soften but retain some bite.

Build the broth

Add 1.25 l water or chicken stock to the pot. Stir in soy sauce, dark soy (if using), red chili sauce, white or black pepper, vinegar and salt. Bring to a gentle boil, then reduce heat and simmer 5 minutes so flavors meld.

Thicken slightly

Whisk the cornstarch with 3 tbs cold water to make a smooth slurry. Slowly pour the slurry into the simmering soup while stirring steadily. Cook 1–2 minutes until soup slightly thickens. Taste and adjust seasoning — add more soy for saltiness, more chili sauce for heat, or another pinch of pepper for kick.

Finish

Turn off the heat and stir in 0.5 tsp sesame oil for aroma. Add half of the chopped green parts of the scallions into the soup, reserving the rest for garnish.

Prepare noodles (if fresh/wet)

If using fresh egg noodles, blanch them in boiling water for 30–60 seconds until tender but firm, drain and toss with a little oil to prevent sticking. If using crispy fried noodles, skip this step.

Crisp noodles (if making homemade fried nests)

Heat 1/2 cup neutral oil in a small pot to 180°C/350°F (or medium-high heat). Place portions of cooked noodles into the hot oil and fry quickly until golden and crisp (20–40 seconds). Remove to paper towels to drain. Alternatively use store-bought crispy chow mein noodles.

Assemble and garnish

Ladle hot soup into bowls. Top each bowl with a small handful (about 1/2 cup) of crispy fried noodles or place a nest of crispy noodles on top. Sprinkle remaining chopped green scallions, cilantro and fried garlic bits or shallots. Serve immediately so noodles retain some crunch while soup is steaming hot.