A classic Indo-Chinese soup that's both spicy and savory. Loaded with finely chopped chicken and vegetables, thickened to perfection, and served with a generous topping of crispy fried noodles for an irresistible crunch.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
410cal
19gprotein
30gcarbs
24g
Ingredients
100 g Dried Hakka Noodles (For making crispy noodles)
1 tbsp Corn Starch (For coating noodles before frying)
2 cups Vegetable Oil (For deep frying the noodles)
Crispy fried chicken strips tossed in a fiery, vibrant red sauce with crunchy cashews. This popular Indo-Chinese appetizer is the perfect balance of spicy, sweet, and tangy, making it an instant party favorite.
Aromatic Chicken Manchow Soup with tangy Dragon Chicken. A protein-packed, soul-satisfying meal for any night!
This indo_chinese dish is perfect for dinner. With 836.71 calories and 52.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Chopped)
1 cup Cabbage (Finely shredded)
0.5 cup Carrot (Finely chopped)
0.5 cup Bell Pepper (Finely chopped (any color))
4 cups Chicken Broth (Low sodium preferred)
2 cups Water
3 tbsp Soy Sauce (Naturally brewed)
1 tbsp Red Chili Sauce (Adjust to taste)
1 tbsp Rice Vinegar
1 tsp Salt (Adjust to taste, as broth and soy sauce are salty)
0.5 tsp Black Pepper (Freshly ground)
0.25 cup Spring Onion Greens (For garnish)
Instructions
1
Prepare the Crispy Noodles
Boil the hakka noodles in salted water until just cooked (al dente). Drain immediately and rinse under cold water to stop the cooking process.
Spread the noodles on a clean kitchen towel or paper towels and let them air dry for at least 30 minutes. They must be completely dry for maximum crispiness.
Once dry, toss the noodles with 1 tbsp of corn starch until they are lightly coated.
Heat 2 cups of oil in a wok or deep pan over medium-high heat. Test the oil with a single noodle; it should sizzle and float up immediately.
Fry the noodles in small batches for 2-3 minutes, or until they are golden brown and crisp. Do not overcrowd the pan.
Using a slotted spoon, remove the fried noodles and drain them on a wire rack or paper towels. Set aside.
2
Sauté Aromatics and Chicken
In a large pot or wok, heat 2 tbsp of sesame oil over medium-high heat.
Add the finely chopped ginger, garlic, and green chilies. Sauté for about 30 seconds until fragrant.
Add the chopped spring onion whites and continue to sauté for another minute.
Add the finely chopped chicken. Stir-fry for 3-4 minutes, breaking up any lumps, until the chicken is cooked through and opaque.
3
Cook Vegetables and Add Liquids
Add the shredded cabbage, chopped carrot, and bell pepper to the wok. Stir-fry for 2-3 minutes until they are slightly tender but still retain a bite.
Pour in the chicken broth and water. Increase the heat and bring the mixture to a rolling boil, which should take about 3-4 minutes.
4
Season and Thicken the Soup
Once boiling, reduce the heat to a simmer. Stir in the soy sauce, red chili sauce, rice vinegar, salt, and black pepper.
In a small bowl, whisk 3 tbsp of corn starch with 1/4 cup of cold water until you have a smooth, lump-free slurry.
While stirring the soup in a circular motion, slowly and steadily pour the cornstarch slurry into the pot.
Continue to simmer and stir for another 2-3 minutes as the soup thickens to a desirable consistency.
5
Garnish and Serve
Taste the soup and adjust seasoning if necessary.
Ladle the hot soup into individual serving bowls.
Garnish generously with the reserved crispy fried noodles and freshly chopped spring onion greens.
Serve immediately while hot.
427cal
34gprotein
25gcarbs
21gfat
Ingredients
500 g boneless skinless chicken breast (cut into thin 2-inch strips)
1 tbsp ginger garlic paste
1 tbsp soy sauce (for marinade)
0.5 tsp white pepper powder
0.5 tsp salt (for marinade)
1 pcs egg (lightly beaten)
3 tbsp cornflour (for coating)
2 tbsp all purpose flour
2 cup oil (for deep frying)
5 pcs dried red chilies (broken into halves)
0.25 cup cashew nuts (halved or whole)
4 clove garlic (finely chopped)
1 inch ginger (finely chopped)
1 pcs onion (medium, cut into 1-inch cubes)
1 pcs capsicum (medium, cut into 1-inch cubes)
2 tbsp red chili sauce
3 tbsp tomato ketchup
1 tsp white vinegar
1 tsp sugar
2 tbsp water (for slurry)
2 tbsp spring onion greens (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken strips with ginger-garlic paste, 1 tbsp soy sauce, white pepper powder, and 0.5 tsp salt.
Mix thoroughly to ensure each piece is evenly coated.
Set aside to marinate for at least 20 minutes.
2
Prepare Batter and Coat Chicken
To the marinated chicken, add the lightly beaten egg, 3 tbsp cornflour, and 2 tbsp all-purpose flour.
Mix well until the chicken strips are coated in a smooth, lump-free batter.
3
Deep-Fry the Chicken
Heat oil for deep-frying in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
Carefully slide the battered chicken strips into the hot oil one by one, avoiding overcrowding. Fry in 2-3 batches.
Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove with a slotted spoon and drain on a wire rack to maintain crispiness.
In a separate large wok, heat 2 tbsp of oil over high heat.
Add the cashew nuts and broken dried red chilies. Sauté for 30-45 seconds until the cashews are light golden and the chilies are fragrant.
Add the chopped ginger and garlic and stir-fry for another 30 seconds.
Toss in the cubed onion and capsicum. Stir-fry for 1-2 minutes until they are tender-crisp.
5
Finish the Sauce
Reduce the heat to medium. Add the red chili sauce, tomato ketchup, 1 tsp soy sauce, white vinegar, sugar, and 0.25 tsp salt. Stir to combine everything well.
In a small bowl, whisk 1 tsp of cornflour with 2 tbsp of water to create a smooth slurry. Pour this into the wok, stirring continuously.
Cook for about 1 minute until the sauce thickens slightly and turns glossy.
6
Combine and Serve
Add the fried chicken strips to the sauce in the wok.
Toss everything together quickly but gently to coat the chicken completely without it becoming soggy.
