CHICKEN MAMI. CHEF RV's BEST HOMEMADE VERSION!
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But I was given an idea by one of my good Chinese friends
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on how to make the soup more flavorful.
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So it's just easy, I'm already heating up the casserole and into this.
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So there it is, right?
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Wait, before that.
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This is one of the things that I learned, actually.
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This mixing techniques.
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I've learned this in Vietnam.
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I have here cinnamon sticks.
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This is coriander, star anise and garlic.
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I will also put onions and a bit of ginger.
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1 slice of ginger, so let's make it 2.
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And onions, so there.
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So what I'm going to do here, I'm going to burn this over open flame.
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I will just leave it like that.
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What this does is you burn it in a way that you are releasing the essential oils
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and the burnt flavor will also give your dish or your broth that very nice smoky aroma.
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Oh my God! It smells so good.
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It smells so good.
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It's like flying to China, Vietnam.
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Don't be ashamed on your strainer.
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Me, I have a strainer that you will really use on making nice smells.
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Oh my! If you could smell this right now.
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Which I'm sure you can also smell it because you will also make this right away.
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While I'm burning that or I will also saute it.
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I have here ginger that I'm going to just slice.
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My hot stock pot into this.
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My ginger, my onions and some garlic.
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And I have here chicken breast that I've blanched.
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It's important that you blanch the chicken breast in hot water, in simmering water.
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So that the smell would be removed.
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So there, you put it there.
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And then this one that you burn, you put it too.
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You sear it a bit first.
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The chicken breast.
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Oh look at that, my gosh!
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Look at it, okay?
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The mix of spices.
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So there, all of its flavors.
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And I will also put onion leaves.
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So you put it there already.
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You just pour it there.
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So while I'm waiting for this to boil because when it boils,
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when you see the first boil,
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you're going to time it.
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You set the timer for 30 minutes.
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That will give you enough time to extract the flavors from the chicken,
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from the vegetables, from the spices that we put.
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And you may pass 30 minutes if you want it more tasty
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but actually, when I tested this recipe, 30 minutes is enough
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because more than that, I feel like the chicken is getting dry already.
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Because remember, you're gonna get the flavor of this chicken breast
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but at the same time, you're also gonna soften it as topping,
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as a dish of your mommy.
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So while waiting for this to boil, I'm gonna cook noodles already.
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So there, it's hot.
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I'm gonna cook noodles.
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I'm gonna put my arm on it and I'm gonna steam here already.
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So I'm going to use, of course, my favorite Good Life Egg Noodles
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but the technique that I'm going to do, I have here boiling water.
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I'm gonna put it a bit of baking soda.
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Because when you put baking soda on the boiling water and you let the noodles boil there,
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your noodles would get dry, right?
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I learned that from my Japanese friend
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that he said that if you want to make ramen noodles
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and then you really don't have the real thing,
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you put a bit of baking soda on the boiling water
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and I'm just going to boil this for few minutes.
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You just put it there.
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I will remove it already.
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I'm not cooking this thoroughly because of course, when I put it on the soup,
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on the hot soup later, the cooking would still continue.
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Okay, looks good.
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So I have timer it for 30 minutes already.
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I will let this boil on high flame.
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For 30 minutes, I will not cover it.
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Okay, I will not cover it.
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I will just leave it like that.
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If you really want to cover it, it needs to be a bit sizzling.
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So there, let's just leave it and let's go back.
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Okay, it's been around 30 minutes
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and you will notice that my casserole is reduced.
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The reason why I didn't cover it is because reduction is very important.
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When it reduces, the excess liquid evaporates, the soup becomes more tasty.
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So the next step, I will get my chicken breast already.
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It's already cooked and I will just slice it already.
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And then, I will clean my stock already.
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I will lower the flame already.
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So there, when you clean it, you just press it a bit.
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The French, in French cookery, when they are boiling soup, the flame is low.
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The Asian cookery, when we are boiling soup, the flame is high.
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So the techniques are really different but...
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Oh my! There might be an accident.
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I am really enjoying our soups, Asian soups.
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It's more tasty for me.
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So there, you press it like that.
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Make sure that you remove all the spices that you put.
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So I'm going to use a smaller...
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So now, you just leave it on low flame.
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We are ready to assemble our Mami.
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So in some places, in some places in Asia.
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When I attended noodle making classes, many years ago.
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I can't really say where.
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They put Vetchine as the soup or MSG.
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You may also put chicken powder, I have it here.
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But today, I won't put it.
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I will just leave it on you if you want to put it or not.
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When the Mami is finished, so just like this one, it's just soup already.
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Then you put it a bit to enhance the flavor.
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It's really up to you.
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I am not saying that it's wrong.
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I am not saying that I am right.
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I am also not saying that it's right when I put it.
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I am still confused.
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Again, it's up to you.
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So here, let's set up already.
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I have here my shredded chicken.
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And I have sesame oil.
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Hard boiled eggs.
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I'm going to give you a tip.
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If you want your soup to be more flavorful,
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you put a bit of toasted garlic.
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So there, about 2 tablespoons and you just leave it there.
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And my first step is I get noodles.
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So this is the vegetables first.
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A bit of chicken.
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So there, you blanch it there.
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You just blanch it.
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I am blanching myself in the soup so that the flavor would be retained.
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So there it is, right?
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We are not blanching it for it to be cooked, okay?
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It's already cooked.
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Just for it to get hot because when you put your ingredients in the bowl
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and then you put the soup.
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The soup is already cold.
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I even put more chicken, just to say.
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And then, let's put the soup.
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Isn't it amazing?
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I'm using good life sesame oil.
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There it is, right?
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For that restaurant quality foods prepared at home.
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If you want to put a bit of chili powder, you put it on top.
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Now, the best part.
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Okay, take a man.
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Of course, the soup first.
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You know that it's taste is so smooth.
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You can taste the spices but it's not overpower.
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So now, let's dig in.
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Look at the noodles.
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Of course, I'm using my favorite good life egg noodles.
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It's really perfect.
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But you can eat a lot when it's hot, right?
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When it's a bit cold, we will complain that it's cold.
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The chicken is cold.
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I want to have a bit of chili powder.
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I'm going to put some chili powder.
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I love how perfectly cooked the chicken is.
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So 30 minutes is really just enough because more than that,
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you can feel that the chicken is really cooked.
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So what are you waiting for?
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Make yours already and I suggest that when you make this,
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when you cook this and you serve it,
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turn it into a mommy station.
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Don't mix it together first because the soups would get soggy.
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The soups would get soggy.
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The noodles would get soggy.
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So I'm going to see you all soon and happy summer.
