Chicken Monchow Soup

Finally one of the most requested recipe is up 😍
This is a real quick Chinese soup and one of my fave.
To make the soup in a vessel heat very little oil , add 1 tbsp chopped onion (use the onion from spring onion ), 2 tbsp chopped garlic , 1 tsp chopped ginger , 2 chopped green chillies . Saute a little and add 100 gms chicken keema , salt , 1 tsp white pepper powder and saute well , add 1/4th cup chopped cabbage , 1/4th cup chopped carrot and 1/4th cup chopped capcicum .saute little and add 1/4th cup soya sauce , 2 tbsp vinager , 4 tbsp red chilli sauce and 4 tbsp tomato ketchup , 1 tbsp shezwan sauce(I avoid ajinomotto but you can add if you wish) saute and add 1 litre of water and bring to boil . Add cornflour slurry of 4 tbsp cornflour and 1 cup water. Cook till thick add 2 tbsp sugar cook more and add 1 beaten egg (beat egg with little water and pour from a height in thin line . Keep stirring the soup to get perfect threads ) lastly add spring onion green chopped and serve hot with fried noodles.
Ps. I sometimes add egg and sometimes skip , you can do as you like. You can use only egg white also but I don’t like wasting the yolk so I use it whole
I use an electric chopper to chop all my spices and veg . It makes the process fast and really finely chopped veg . I also chopperise boneless chicken to make the chicken keema.