CHICKEN MANCHOW SOUP BY SANDYA KINI MAYENKAR

CHICKEN MANCHOW SOUP

INGREDIENTS:

Carrot..small PCs
Cabbage..small PCs
Mushroom.. 5-6
Bamboo shoot..optional
Boiled n shredded chicken..few strands optional
Ginger...1' PC
Garlic..4-5 pods
Green chillies..2-3
Chilli saucr ..2 tbsp
Soya sauce: 1-2 tsp.. put lil by lil by checking taste
Vinegar...1 tsp
Pepper powder to taste
Water/ stock..1 1/2 ltrs
Egg..1 beaten
Cornflour..2 tbsp
Ajinomoto..1 tsp 
Salt to taste

METHOD:

Heat one tsp oil and when hot fry finely cut ginger garlic and green chillies. Then add all the finely cut vegetables. . and saute for two mins. Then add the stock and cook for another five mins. Add the sauces and simmer. Lastly mix cornflour in a little water and add so that the soup thickens. Bring to a boil and keep stirring continuously and while pouring the beaten egg. Let it boil for another min. Check the taste for salt. Ready to serve hot. You may add a few strands of fried noodles.
You may prepare this soup without adding chicken and eggs for vegetarian manchow soup…