CHICKEN MAMI 3 tbsp. garlic, pounded 2 pcs. onion, sliced 2 in ginger, sliced 10 - 12 stalks spring onions 1 kg chicken breast 2-3 liters water fish sauce rock salt chicken powder (optional) 2 pcs. cinnamon sticks 3-4 pcs. star anise 1 tbsp. black peppercorn 1 tbsp. coriander 3 cloves garlic 1 pack egg noodles hard boiled eggs carrots cabbage spring onion

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Summertime is bonding time for the family.

Dito sa amin, we always cook merienda.

O deba?

Alam ko pag summer, ang gusto natin mga merienda, yung malalamig.

Pero sa amin, dito sa pamilya namin, panghimagas po yung mga halo-halo na yan.

Kailangan meron munang something savory.

And one of our favorites is Chicken Mami.

It's very easy to cook this and the recipe.

This recipe is actually taught to me, it's not that exact.

But I was given an idea by one of my good Chinese friends

on how to make the soup more flavorful.

So it's just easy, I'm already heating up the casserole and into this.

So there it is, right?

Wait, before that.

This is one of the things that I learned, actually.

This mixing techniques.

I've learned this in Vietnam.

I have here cinnamon sticks.

This is coriander, star anise and garlic.

I will also put onions and a bit of ginger.

1 slice of ginger, so let's make it 2.

And onions, so there.

So what I'm going to do here, I'm going to burn this over open flame.

I will just leave it like that.

What this does is you burn it in a way that you are releasing the essential oils

and the burnt flavor will also give your dish or your broth that very nice smoky aroma.

Oh my God! It smells so good.

It smells so good.

It's like flying to China, Vietnam.

So there.

Don't be ashamed on your strainer.

Me, I have a strainer that you will really use on making nice smells.

Oh my! If you could smell this right now.

Which I'm sure you can also smell it because you will also make this right away.

While I'm burning that or I will also saute it.

I have here ginger that I'm going to just slice.

Onions also.

My hot stock pot into this.

My ginger, my onions and some garlic.

Pounded garlic.

And I have here chicken breast that I've blanched.

It's important that you blanch the chicken breast in hot water, in simmering water.

So that the smell would be removed.

Okay.

So there, you put it there.

And then this one that you burn, you put it too.

So there.

You sear it a bit first.

The chicken breast.

Oh look at that, my gosh!

Look at it, okay?

The mix of spices.

So there, all of its flavors.

And I will also put onion leaves.

So you put it there already.

Fish sauce.

Rock salt.

And water.

You just pour it there.

Okay.

So while I'm waiting for this to boil because when it boils,

when you see the first boil,

you're going to time it.

You set the timer for 30 minutes.

That will give you enough time to extract the flavors from the chicken,

from the vegetables, from the spices that we put.

And you may pass 30 minutes if you want it more tasty

but actually, when I tested this recipe, 30 minutes is enough

because more than that, I feel like the chicken is getting dry already.

Because remember, you're gonna get the flavor of this chicken breast

but at the same time, you're also gonna soften it as topping,

as a dish of your mommy.

So while waiting for this to boil, I'm gonna cook noodles already.

So there, it's hot.

I'm gonna cook noodles.

I'm gonna put my arm on it and I'm gonna steam here already.

So I'm going to use, of course, my favorite Good Life Egg Noodles

but the technique that I'm going to do, I have here boiling water.

I'm gonna put it a bit of baking soda.

Because when you put baking soda on the boiling water and you let the noodles boil there,

your noodles would get dry, right?

I learned that from my Japanese friend

that he said that if you want to make ramen noodles

and then you really don't have the real thing,

you put a bit of baking soda on the boiling water

and I'm just going to boil this for few minutes.

So there.

You just put it there.

Okay.

I will remove it already.

I'm not cooking this thoroughly because of course, when I put it on the soup,

on the hot soup later, the cooking would still continue.

Okay, looks good.

So there.

So I have timer it for 30 minutes already.

I will let this boil on high flame.

For 30 minutes, I will not cover it.

Okay, I will not cover it.

I will just leave it like that.

If you really want to cover it, it needs to be a bit sizzling.

Okay.

So there, let's just leave it and let's go back.

Okay, it's been around 30 minutes

and you will notice that my casserole is reduced.

The reason why I didn't cover it is because reduction is very important.

When it reduces, the excess liquid evaporates, the soup becomes more tasty.

So the next step, I will get my chicken breast already.

It's already cooked and I will just slice it already.

And then, I will clean my stock already.

I will lower the flame already.

So there, when you clean it, you just press it a bit.

The French, in French cookery, when they are boiling soup, the flame is low.

The Asian cookery, when we are boiling soup, the flame is high.

Right?

So the techniques are really different but...

Oh my! There might be an accident.

I am really enjoying our soups, Asian soups.

Right?

It's more tasty for me.

So there, you press it like that.

Okay, so there.

Make sure that you remove all the spices that you put.

So I'm going to use a smaller...

Okay.

So now, you just leave it on low flame.

We are ready to assemble our Mami.

So in some places, in some places in Asia.

When I attended noodle making classes, many years ago.

I can't really say where.

They put Vetchine as the soup or MSG.

You may also put chicken powder, I have it here.

But today, I won't put it.

I will just leave it on you if you want to put it or not.

When the Mami is finished, so just like this one, it's just soup already.

Then you put it a bit to enhance the flavor.

It's really up to you.

I am not saying that it's wrong.

I am not saying that I am right.

I am also not saying that it's right when I put it.

I am still confused.

Again, it's up to you.

So here, let's set up already.

I have here my shredded chicken.

And I have sesame oil.

Hard boiled eggs.

Toasted garlic.

I'm going to give you a tip.

If you want your soup to be more flavorful,

you put a bit of toasted garlic.

So there, about 2 tablespoons and you just leave it there.

Carrots.

Cabbage.

Spring onions.

And my first step is I get noodles.

So this is the vegetables first.

Carrots.

Cabbage.

A bit of chicken.

So there, you blanch it there.

You just blanch it.

I am blanching myself in the soup so that the flavor would be retained.

Noodles.

Oh!

So there it is, right?

We are not blanching it for it to be cooked, okay?

It's already cooked.

Just for it to get hot because when you put your ingredients in the bowl

and then you put the soup.

Oh! It's so sad.

The soup is already cold.

Eggs.

I even put more chicken, just to say.

I save it.

Spring onions.

And then, let's put the soup.

Mmm...

Isn't it amazing?

More garlic.

Sesame oil.

I'm using good life sesame oil.

There it is, right?

For that restaurant quality foods prepared at home.

If you want to put a bit of chili powder, you put it on top.

Now, the best part.

Okay, take a man.

Of course, the soup first.

Mmm...

Oh my gosh!

You know that it's taste is so smooth.

Mmm...

You can taste the spices but it's not overpower.

So now, let's dig in.

Look at the noodles.

Perfect texture.

Mmm...

Mmm...

Of course, I'm using my favorite good life egg noodles.

It's really perfect.

It's hot.

But you can eat a lot when it's hot, right?

When it's a bit cold, we will complain that it's cold.

The chicken is cold.

I want to have a bit of chili powder.

I'm going to put some chili powder.

Mmm...

I love how perfectly cooked the chicken is.

So 30 minutes is really just enough because more than that,

you can feel that the chicken is really cooked.

So what are you waiting for?

Make yours already and I suggest that when you make this,

when you cook this and you serve it,

turn it into a mommy station.

It's like this.

Don't mix it together first because the soups would get soggy.

So I'm...

The soups would get soggy.

The noodles would get soggy.

So I'm going to see you all soon and happy summer.

Bye!