Chicken Manchow Soup Recipe | Masala Mornings | Shireen Anwar | Appetizer

Method:

Heat some oil in a pan. Add ginger garlic and green chilies and sauté for half a minute add onions and sauté till soft add all the vegetables and fry for a minute. Now add soya sauce, chili sauce, tomato sauce, vinegar, pepper powder, sugar, and chicken and mix well add the chicken stock. After 1 boil lower the flame and cook for 3 to 4 minutes, add corn flour slurry according to the desired consistency. Beat 2 egg whites with little salt add it to the soup by stirring it gently sprinkle freshly chopped coriander cover and cook this for another 2 minutes of slow flame. Turn off the flame and let it rest for 5 to 10 minutes. Your restaurant style manchow soup is ready. Serve it hot with crispy fried noodles.

Method:

In a pan heat 100 gms of butter, add 3 tbsp chopped garlic, sauté for 2 mins on slow flame, add the marinated prawns along with 2 -3 tbsp of chopped coriander leaves, and cook till prawns are done, sprinkle a pinch of red chilli flakes, add 2-3 drops of lemon juice mix well and turn off the flame. While serving put more butter if you want sprinkle some spring onion leaves. Serve hot and enjoy.

Method:
In a bowl take 4 tbsp maida, mix everything well without adding water, add lollipops to it, mix everything well. The lollipops should be nicely coated with the marination. Let it rest for an hour. After 1 hour mix it again nicely and deep fry till golden brown.Method for sauceIn a non-stick pan heat some oil, use the oil in which we have fried the chicken lollipops, add ½ tbsp chopped garlic, 1 tbsp chopped ginger, 1 tsp chopped green chilies, fry for 1 minute. Do not change its color. Now add ½ tbsp tomato sauce, ½ tbsp chili sauce, 2 tbsp soya sauce, 1 ½ tbsp schezwan sauce, ½ tbsp vinegar, ½ tsp black pepper powder, cook all these on medium flame for 1 minute, add the fried lollipops to this sauce and toss them well. It should be nicely coated with the sauces, add ½ cup chicken stock and cook for 2 minutes till you get a thick saucy texture. Keep stirring. Sprinkle chopped spring onion leaves and serve.