Make crispy noodles and keep aside, boil noodles then strain sprinkle salt and cornflour and deep fry in batches. When cooled down store in airtight container
In a pot put chicken with four glasses of water and keep on boil
When chicken cooked remove from flame
In another pot add one tablespoon of oil add chilli, ginger and garlic, saute add onion and stir fry
Add mushroom and braise then add veggies and keep on stir frying
Add soya sauce, chicken stock cube, chilli and tomato sauce, sugar, salt, black and white pepper with vinegar, mix well
Add chicken with its broth and a glass of water cook for ten minutes
Stir cornflour mixture and add to the soup, stir till it thickens
When serving garnish with chopped spring onions and crispy noodles
NB: hotness, sourness and thickness depends how you prefer
Manchurian balls: In a bowl put all veggies and the rest, mix with hand till dough formed
Oil your palms and make small balls, when all done
Deep fry to crispy brown balls
Add in manchow soup and serve after adding
