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According to the report, Brigita Baratinskaitė, head of Maxima’s Food Production Department, is quoted as saying that it is easier to make this Japanese dish than it sounds; you just need to know a few tricks.
The broth can be chicken, beef, seafood.
“One of the most important ingredients in chamomile is broth. It is the basis of this dish, usually cooked for a long time, sometimes up to 20 hours. The broth can be chicken, beef, seafood. One of the most popular variations is an opaque, lush, slightly sticky broth with a creamy structure, boiled with bones and pork fat. Its fantastic taste reveals all the charm of chamomile, ”says B. Baratinskaitė.
Photo by Vida Press / Ramen Soup
According to the expert, another essential ingredient of the dish is pasta. For rams, they are not used in the usual Italian, but are made with wheat flour, water, salt and baking soda. The last alkaline element is mandatory, as it is the only way to preserve the authenticity of the dish. In addition, the pasta dough must be thoroughly kneaded and threaded gluten filaments formed. However, chamomile paste can be purchased ready-to-use, saving time and simplifying the preparation process.
Still, according to a food expert, all the subtleties of making this Japanese dish are best revealed during production. Therefore, B.Baratinskaitė suggests that you try to make chamomile soup.
Classic chicken and chamomile soup
Eggs in chamomile soup, like pasta and broth, are very important on a plate. Only after proper preparation of the latter, all the exotic flavors of the food are revealed. It is especially rich because chamomile soup is made up of many different ingredients, all of which make it possible to enjoy this masterpiece of Japanese cuisine.
Ingredients (for 5 servings):
- 5 chicken thighs;
- 5 eggs;
- 3 packages of ready-made chamomile paste;
- 150 g of organic shiitake mushrooms;
- 5 onions;
- 30 g of fresh ginger;
- 2 tbsp. sesame oil spoon;
- 5 tablespoons spoon soy sauce;
- 2 organic chicken broth cubes (even better if you cook homemade chicken broth yourself);
- 300 g of Chinese cabbage;
- 3 tablespoons spoon rice vinegar;
- favorite spices.
Doing:
1. First prepare the marinated eggs. Put them in a pot with cold water to cover it, heat it and cook for 3 minutes. Then immediately transfer the eggs to the water with the ice, as this stops cooking (it will also be easier to peel). Peel the cooled eggs, soak in 3 tablespoons of soy sauce mixed with a little cold water and 2 teaspoons of rice vinegar. The mixture has the eggs to sink. Then put them in the fridge in the marinade. For a stronger flavor from pickled eggs, you can make them overnight and store in the refrigerator.
2. Prepare other ingredients. Wash and chop the mushrooms, onions, and bok choy. Peel and grate the ginger. In a separate bowl, mix the remaining soy sauce together with the hot water.
3. Sprinkle with seasoned chicken, fry in a pan for about 10 minutes, add water, bring to a simmer.
4. Make chicken broth (if cubed), mix with remaining rice vinegar, soy sauce, and ginger.
5. Pour the remaining chicken fat into the pan, fry the ginger, add the cabbage leaves, sauté for a couple of minutes.
6. In the bowls from which the soup will be eaten, add the minced chicken, the onion, pour the sesame oil, the residue of the soy sauce. Boil the pasta, also put in bowls, put cabbage leaves on top, cut the eggs in half, and finally pour the chicken broth.
Photo by Nida Degutienė / Location of ramen in Korea
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