If you have never seen the hit tv cooking competition Master chef Junior then I highly recommend that you do so! This show features kids varying in age, busting out their cooking skills to compete for the title Master Chef Junior! These kids have some serious culinary chops! So, I wanted to share some of their recipes so that you can try them for yourself!
Quicker chicken ramen-Masterchef Junior
- 4 chicken drumsticks
- 5-6 cups water (depending on pot)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- ½ tsp balsamic vinegar
- 2 tomatoes
- 2 boneless skinless chicken breasts
- Pinch of paprika
- Pinch of salt and pepper
- ½ tsp butter
- 3 sprigs of thyme
- 6 shiitake mushrooms
- 3 green onions
- 1 ¼ cup bean sprouts
- 3 carrots
- 1 package ramen noodles
- 2 quail eggs
- 1 watermelon radish
- 1 package of seaweed
- 1 package of microgreens
- Preheat oven to 400F.
- To make the broth, add sesame oil, soy sauce, balsamic vinegar, and drumsticks into a large saucepan, and fill with 5-6 cups of water or until the water fully covers the chicken.
- Place on medium heat and let cook for 40 minutes or until chicken is cooked.
- Cut tomatoes into quarters and place them on a sheet tray.
- Drizzle with oil, and a pinch of salt and pepper.
- Cook in the oven for 20-25 minutes until the tomatoes have shrunk and are slightly crispy.
- Next, season your chicken with salt, pepper, and paprika.
- Heat a medium-sized sauté pan on medium to high heat.
- Once hot, add a drizzle of oil and wait for the oil to heat up.
- Place your chicken in the pan and cook on all sides till crispy and golden brown.
- Turn the heat off, add butter on the chicken.
- Once the butter turns brown, remove the chicken and place it in a pyrex glass dish.
- Cook your chicken in the preheated oven for 5 minutes depending on the size, or until cooked through.
- Remove from the oven and let rest for 10 minutes.
- Remove the stems, then thinly slice your shiitake mushrooms, green onions and set aside separately.
- Slice the carrots into thin matchsticks, about 2 inches in length.
- Cook each separately but using the same pan on medium heat until lightly sautéed. The carrots should be slightly crunchy. For each drizzle oil as necessary and season with salt and pepper. Also, cook the bean sprouts as above and cook until they are slightly brown and shrink in size.
- Fill a medium-sized saucepan with water, and place on medium-high heat.
- Add the ramen noodles into the pot of boiling water and cook to package instructions.
- Heat a pan on medium to low heat and add a drizzle of oil. Crack a quail egg and cook. After 20 seconds flip the egg and continue to cook for another 15 seconds.
- Finally, thinly slice your watermelon radish, cut your seaweed into small squares and set aside. Plate your dish and enjoy it!
Warm Tomato Salsa with Rainbow Chard Stems
- Grapeseed oil
- 1 bunch rainbow chard stems, cut into small dice (save the leaves for another use)
- Salt and pepper
- 1 basket cherry tomatoes, halved, or 1 bunch tomatoes on the vine, quartered
- 1 lime
- 1 bunch cilantro, chopped
- 1 clove garlic, minced
- Blue corn chips, for serving
- In a small pan, heat some grapeseed oil over medium heat.
- Add the chard stems, season with salt and pepper, and cook until tender.
- Add the tomatoes and cook until they start to break down.
- Stir in the lime juice, chopped cilantro, and garlic.
- Season to taste with salt and pepper.
- Serve with chips.