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Restaurants›The Masala Indian Kitchen and Bar›Manchow Soup Chicken Recipe

Manchow Soup Chicken Recipe

Name: The Masala Indian Kitchen and Bars Manchow Soup Chicken Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups low-sodium chicken stock; 1 cup water; 2 cups shredded cooked chicken; 3 tbs light soy sauce; 1 tsp dark soy sauce; 1 tbs rice vinegar; 3 tsp Szechuan (Sichuan) peppercorns; 1 tsp white pepper; 1 tsp sugar; 0.5 tsp salt; 2 tbs neutral oil (vegetable or canola); 1 tsp sesame oil; 4 cloves garlic, finely minced; 1 tbs fresh ginger, julienned or minced; 4 stalks green onions (scallions), white and light-green parts thinly sliced; 0.5 cup onion, small, finely chopped; 1 cup shiitake or button mushrooms, sliced; 0.5 cup bamboo shoots, julienned (canned, drained); 0.25 cup carrot, julienned; 2 tsp cornstarch; 3 tbs cold water; 1 large egg, lightly beaten (for egg drop); 1 tsp Sriracha or chili garlic sauce (optional); 1 tsp chili oil (optional); 2 cups thin chow mein or crispy fried noodles; 2 stalks green onions, thinly sliced (for garnish); 2 tbs fresh cilantro, chopped (optional); 2 wedges lemon or lime wedges (to serve)

Inspired by The Masala Indian Kitchen and Bar

Time35m

Serves4

Shredded chicken, bamboo shoot, and mushroom in a boldly spiced Hakka broth of soy and Szechuan pepper, crowned with delicate fried noodles.

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Ingredients

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Soup Base

6 cups low-sodium chicken stock

1 cup water

2 cups shredded cooked chicken

3 tbs light soy sauce

1 tsp dark soy sauce

1 tbs Rice vinegar

3 tsp Szechuan (Sichuan) peppercorns

1 tsp White pepper

1 tsp sugar

1/2 tsp Celtic sea salt

Aromatics & Vegetables

2 tbs neutral oil (vegetable or canola)

1 tsp Toasted sesame oil

4 cloves garlic, finely minced

1 tbs fresh ginger, julienned or minced

4 stalks green onions (scallions), white and light-green parts thinly sliced

1/2 cup onion, small, finely chopped

1 cup shiitake or button mushrooms, sliced

1/2 cup bamboo shoots, julienned (canned, drained)

1/4 cup carrot, julienned

Thickening & Seasoning

2 tsp Cornstarch

3 tbs cold water

1 large egg, lightly beaten (for egg drop)

1 tsp Sriracha or chili garlic sauce (optional)

1 tsp chili oil (optional)

Garnish & Noodles

2 cups thin chow mein or crispy fried noodles

2 stalks green onions, thinly sliced (for garnish)

2 tbs fresh cilantro, chopped (optional)

2 wedges lemon or lime wedges (to serve)

Method

Soup Base

Toast Szechuan peppercorns

In a small dry skillet over medium heat, toast the Szechuan peppercorns 1–2 minutes until fragrant. Remove from heat, let cool slightly, then crush lightly with a mortar and pestle or spice grinder. Set aside.

In a large pot, combine chicken stock and 1 cup water and bring to a gentle simmer over medium heat.

Stir in light soy sauce, dark soy sauce, rice vinegar, sugar, white pepper and the crushed Szechuan peppercorns. Taste and adjust salt if needed. Keep simmering gently while you prepare the aromatics.

Add shredded cooked chicken to the simmering broth to warm through; keep at a gentle simmer to avoid cloudy broth.

Aromatics & Vegetables

Heat neutral oil in a medium skillet or wok over medium-high heat. Add sesame oil, then add the finely minced garlic, minced ginger, and the white parts of the sliced green onions; stir-fry 30–45 seconds until aromatic, taking care not to burn the garlic.

Add the finely chopped onion and sliced mushrooms to the skillet. Stir-fry 2–3 minutes until the onion softens and mushrooms release their juices.

Add bamboo shoots and julienned carrot; stir 1–2 minutes to combine and warm them through.

Transfer the aromatics and vegetables into the simmering broth and stir to combine. Simmer together 3–5 minutes so flavors meld.

Thickening & Seasoning

Make a slurry by whisking the cornstarch with the 3 tablespoons cold water until fully dissolved and no lumps remain.

With the broth at a gentle simmer, slowly pour the cornstarch slurry into the pot while stirring continuously. Simmer 2–3 minutes until the soup slightly thickens to a silky, slightly viscous texture typical of Manchow soup. If it becomes too thick, add up to 0.5 cup hot water or stock to loosen.

If you want the characteristic egg ribbons, slowly drizzle the lightly beaten egg into the soup in a thin stream while stirring the soup gently in one direction; the egg will form delicate ribbons. Stir in Sriracha or chili garlic sauce and chili oil now if using, and adjust seasoning.

Garnish & Noodles

Divide the soup among 4 bowls. Top each bowl with 0.5 cup crispy fried noodles (or 2 cups total divided), a sprinkle of sliced green onion and chopped cilantro if using.

Serve immediately with lemon or lime wedges on the side so diners can squeeze a little citrus into their bowl, which brightens the flavors.