Chicken Manchow Soup Recipe | Chef Sanjyot Keer

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A perfect, quirky snack for your Diwali Party Written recipe for Chicken manchow soup Prep time: 20 mins Cooking time: 25 mins Serves: 6 Ingredients: Chicken boneless 150 gm Oil 3 tbsp Garlic cloves 8-10 (chopped) • Green chillies 1 tbsp (chopped) • Carrots ½ cup (chopped) • Capsicum cup (chopped) • Mushroom ½ cup (chopped) • Cabbage ½ cup (chopped) • Tomatoes 2 tbsp (chopped) • Soy sauce 2 tbsp • Red chilli sauce 1 tbsp • Sugar 1 tsp • Black pepper 1 / 4th tsp • Salt to taste • Chicken stock 1.5 liters • Cornstarch 3 tbsp + water 50 ml • Egg 1 no. (whisked) • Spring onion greens 2 tbsp Methods: • Minced the chicken with either hands or in a food processor. • Set a pan on high flame, add oil, garlic and green chillies, sauté for a minute, add the minced chicken and cook it for 2-3 minutes. Remove it in a bowl and keep aside. Continuing in the same pan add carrots, capsicum, mushroom, cabbage and tomatoes and sauté for 2-3 minutes, now add the cooked chicken and mix it with the veggies, add soy sauce, red chilli sauce, sugar, salt & pepper as per your taste, mix well and continue to cook on high flame for a minute. • Add the chicken stock or water and stir and cook for 5-7 minutes, when the scum or froth floating on the surface, remove it with a spoon and discard it. • Add the cornstarch and water mixture and cook until the soup thickens, add vinegar, whisked egg and cook further for 1-2 minutes mixing it with light hands. Add spring onion greens and mix well. Check for the seasoning. • Your chicken manchow soup is ready to be served, serve hot along with fried broken noodles. For fried noodles Ingredients: • Boiled noodles 2 cups • Salt to taste • Corn starch 2 tbsp • Oil 1 tbsp • Oil for frying Methods: • In a mixing bowl, add the boiled noodles, salt, cornstarch and oil mix and coat the noodles well with the cornstarch. • Set oil for frying add the noodles carefully and gradually and deep fry them on medium high heat until crisp and golden brown. Remove it on a absorbent paper and crush them, store them in an airtight container and in cool, dry and hygienic place. Join us on: Facebook – Instagram – Twitter – Follow Chef Sanjyot Keer Here: Facebook – Instagram – Twitter -.

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  1. The only suggestion I would give you, on your otherwise perfect channel, is that the sound and music you use for your videos are a little jarring. they don't complement your videos. if you used low fi or just simple instrumentals or even no music just the sound of your cooking, it would be perfect.

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