>> MING: Ming Tsai here with Simply Ming.

I have an old buddy in the house.

We get to cook together.

He's a doctor, Dr. William Li, world renowned physician, scientist, and author.

His newest book, Eat to Beat Disease, New York Times bestseller.

He's been featured on Dr. Oz, MSNBC.

What is he cooking today?

A curry chicken dish with purple potatoes and coconut milk.

>> It turns out researchers have now found that the purple dye-- natural dye in purple potatoes-- can kill colon cancer stem cells.

>> MING: I'm gonna make my own version of a chicken dish-- extra-virgin olive oil poached chicken thighs with shiitake mushrooms, tomatoes, and onions.

>> Mushrooms actually help your gut microbiome, activates and helps your immune system.

So pretty much this is really kind of food as medicine.

>> MING: We're cooking chicken with Dr. Li.

It's coming up right now on Simply Ming.

♪ ♪ >> MING: Will, great to have you here.

Great to be here, Ming.

>> MING: Real pleasure.

God, it's so fun we get to cook together.

You...

I can't wait to pick Dr. Li's brain.

It's amazing.

So I have crafted this matcha tea cocktail with you using a cucumber sake.

So, as you know, matcha is really good for you.

So let me go ahead and start with the tea.

Can you do me a favor?

>> Yeah.

>> MING: Give me ice in there and then if you can ice those two glasses down.

All right, matcha tea.

It is... a green tea that actually... is the tea leaves ground to a fine powder.

Ten times more antioxidants than normal green tea, right?

And I... you're a, you're a fan as well, aren't you?

>> Green tea is particularly healthy.

It's been shown in almost every research study to actually address heart disease, cancer, diabetes.

And the antioxidants in there-- we actually... you know what they're called?

One of them is called EGCG.

>> MING: EGCG.

>> With EGCG.

>> MING: Oh, you mean epigallocatechin gallate.

>> You know what, you do that, you speak that language really well.

(Ming laughs) And the bottom line is that when you grind up the whole leaf, which is what matcha is, you get like ten times more than when you just brew a cup of tea.

>> MING: 100%.

There is some research saying that one of that a day is plenty because you could have too much lead.

If you drink like three marches all day, right?

>> You know that plants absorb what's in the soil.

So you just got to be a little careful.

But this is super potent.

>> MING: I love it.

So I added a little bit of water, whisk it around, and then this... this normally if I was drinking as a tea, I would have five times more water, right?

But what I want to do is add it to my cocktail.

Right?

So that's incredibly intense green tea.

Then we add a couple deliciousness-- fresh lime juice, ounce and a half, a little bit of simple syrup, we're going to do just an ounce, we don't want it too sweet.

But matcha, of course, is very bitter, as you know.

And then I don't know if you've ever had this, but it's a cucumber sake.

So we're gonna do about... >> I haven't had that but that looks so good.

>> MING: It's pretty good.

>> This is like the... this is like the other green juice.

>> MING (laughing): Yes, it is, exactly.

And then a couple... two hits of bitter just like that.

>> Yeah.

>> MING: That's our cocktail.

Pretty simple.

(ice rattling) If you could do me a couple lemon zest flags, that'd be great.

>> Absolutely.

>> MING: So in the morning, you make matcha with the powder or you drink green tea?

>> Right, well, you know... >> MING: What do you do?

>> I will actually have regular green tea, but I love matcha when I can make it.

Now, here's the thing about matcha.

Researchers have shown that matcha, the whole green leaf-- green tea leaf-- ground up, actually can kill breast cancer stem cells.

>> MING: Wow.

>> So these are the baby cancer stem cells that make more cancers.

>> MING: Right.

>> It's amazing what research has shown.

So, you know, not only does it taste great, it's actually good for you as well.

>> MING: You know what?

Isn't that the secret of life?

Eating food that you love to enjoy?

>> And cultures have known it for thousands of years.

>> MING: Yes, I think we've been drinking matcha tea and green tea in China and Asia for 5,000-plus years.

All right, let's see how we did, Doc.

To you.

>> Cheers.

>> MING: To you, cheers to you.

>> Amazing.

>> MING: Not bad, right?

>> This is definitely the best cocktail I've ever had with matcha.

(both laughing) >> MING (laughing): With matcha.

Dude, is it good enough to cook some chicken?

>> Absolutely, let's go.

>> MING: All right, come on.

Let's go.

Curry chicken time.

All right, Will, what is your dish?

>> This is a chicken coconut curry with almost every ingredient selected for health.

>> MING: So any prep I can do?

>> Uh, you know what?

I'm gonna have you cut the vegetables after we do the chicken, but I'm gonna tell you let's start with the sauce.

>> MING: Okay.

>> This one, actually, it starts with coconut.

So canned coconut milk, it's got a lot of calories, but it really has some really nice what we call bioactives-- natural chemicals.

And then you add about a cup of chicken stock to it.

I like to use organic chicken.

It's just healthier for you.

>> MING: That's a large cup.

(laughing) >> We're gonna... and we're gonna actually reduce it.

>> MING: You'll reduce it, I know.

>> Okay, a couple of tablespoons of fish sauce.

>> MING: Okay, can I do something with this chili?

>> Yeah, actually, we're gonna put chili in it.

So this is... take the serrano chili, cut it about half, seed it, just chop it really fine.

And then I'll tell you, we're actually gonna also add this is about a tablespoon of curry powder.

Curry powder is particularly healthy.

It has a natural chemical called turmeric and curcumin.

>> MING: Yep.

>> Amazingly, this actually protects your DNA.

So when you get damage from sunshine and sunlight, it helps your DNA rebuild itself to protect you.

>> MING: And I know enough to get in trouble, turmeric is also a natural anti... anti-inflammatory, right?

>> And anti-inflammatory, antioxidant, lowers dementia.

Helps your cholesterol be used better, so it's really kind of all kinds of good.

So go ahead and put the diced up serrano chili, that gives a little bit of heat.

Now guess what?

There is something called capsaicin in chili, and it's been studied in Asia that people who eat regular spicy food have a lower risk of death by about 13% from all causes of chronic disease.

>> MING: I may never die.

The amount of chili I eat.

I mean seriously... >> And that'd be a great thing because that means you'll be cooking more for us.

So now we've got the sauce, now let's get the chicken.

>> MING: So just chicken thigh, chicken breast?

>> So chicken thighs, okay, you know like everybody-- >> MING: Over breast?

>> Over breast.

>> MING: God, I love you, Doc!

Listen to this: thigh over breast.

>> We grow up thinking chicken breasts are better.

In fact, the thigh is the healthiest part.

If you trim off the fat So in this dish you actually take about a pound of chicken thighs, trim off the fat as much as you can, season it-- a little bit of salt, a little pepper-- not too much.

Oh, by the way, I forgot to add one thing.

We have to, have to take pepper, and we're gonna actually put pepper into this turmeric because you need pepper for the turmeric, the curcumin, to be absorbed in your body.

>> MING: Interesting.

>> So you want to...

So it's a curry-- >> MING: Has to go in partnership.

>> Yeah, this is called food synergies.

One plus one equals three.

All right, so you're... >> MING: Can I put on the chicken as well?

Yeah, let's go ahead and put a little pepper on there.

All right, and once you have that just seasoned up, let's go ahead and just heat up the wok, put a couple of tablespoons of olive oil.

Now I want to talk to you about a little bit about olive oil.

Not all olive oil is created equal.

First of all, you have the extra-virgin, which is the unadulterated version.

But among those unadulterated versions there's a couple of olives that have the highest levels of polyphenols.

These actually help your heart, can fight cancer.

Three countries produce the highest levels: Greece, they make a koroneiki, that's what this one is.

Italian olives, moriaolo from Umbria, and then in Spain it's called the picual olive, very common.

So Greek, Italian, Spanish olive oils.

Look for-- check out the bottle-- and look for them.

>> MING: Check that.

Because there's a lot of blends out there that says Greek olive oil but may not have the right olive.

>> Well, listen, this has been studied by research, but you know if you ask the locals, they'll tell you they know which ones actually taste best and knows the taste... >> MING: Tablespoon, good?

>> Yes, that's about right.

So go ahead and heat that up and just sear that chicken on both sides.

You know, get it sort of like 70% done because we're gonna actually put it all together with the sauce and cook it up.

So here's the thing about chicken thighs.

Most people don't know that chicken thighs contain a natural vitamin called vitamin K2.

>> MING: Okay.

>> That's not the vitamin K in spinach, it's a special vitamin K that actually cuts off the blood supply feeding cancer cells.

All right, most of... >> MING: What else can I do?

>> Let's do some vegetables now.

If you could actually cut up those purple potatoes into eighths >> MING: Purple.

I know the reason there's purple.

That must be better than the other potatoes.

>> Well, that's right.

Well, you know, the purple potato used to be the potato of kings in South America.

It turns out researchers have now found that the purple dye-- natural dye in purple potatoes-- can kill colon cancer stem cells.

These are the stem cells that keep cancers coming back.

So you can imagine what an amazing discovery it is that something that, that looks so beautiful and taste so great, actually can actually do something against colon cancer.

>> MING: I mean these potatoes are just stunning, they really are.

>> You know, I'm chopping up carrots.

Carrots are also great source of carotenoids, like carrots.

And, you know, we could put this in a curry dish it's gonna be delicious.

The red onion, go ahead and do... do a kind of a crude dice of it.

>> MING: Okay.

I love it because it's a one-pot meal.

You have your starch, your veg, your protein, all in one.

>> That's right.

>> MING: You have everything that is good for you, and we're gonna never die.

I love that.

(William laughs) It's fantastic!

Guaranteed.

>> That's right.

So, all right.

>> MING: All right.

So onions here.

>> Yep.

And then let's go ahead and, uh... chop up a little of this Thai basil.

>> MING: Yup, okay.

>> Uh, you know, just a couple of tablespoons for... not... you don't need the whole bunch.

We're gonna throw that in, not only for flavor.

Now, Thai basil is different from Italian basil.

It's got a little bit more of a licoricey, anisey flavor.

>> MING: Yeah, anise, yeah, I love that.

>> And you could tell by the purple stems, but in Asia, they use it because basil actually has health-promoting properties.

Right, so these are... also have polyphenols.

If it tastes great, it probably is good for you.

That's, you know, that's why they use... >> MING: Is that enough?

>> Yeah, that's plenty.

Go ahead and chop that up nice and smooth, and what I'm gonna be doing in the meantime, I'm going to zest some orange.

>> MING: Okay.

>> 'Cause we're going to use a little orange zest, what should I put it in?

>> MING: Here, zest it in here.

>> All right, this is like teamwork.

Like an operating room.

>> MING: Yeah-- scalpel!

>> (chuckling): Exactly.

So you're gonna chop that up, I'm gonna zest a little bit of the orange.

>> MING: You were pretty good with the knife there.

I've never used a scalpel, and I don't think anyone's gonna let me.

>> Well, but I think they had a movie called Trading Places.

>> MING (laughing): Yes, yes, there was that.

>> We can do that.

So, um... by the way, so orange... citrus has a lot of vitamin C, which boosts your immune system and decreases inflammation.

So a lot of people think that, you know, inflammation is just all about your immune system.

But you want good immunity, and you want to actually lower inflammation at the same time, and that's what this dish actually does.

>> MING: That makes sense.

All right, let me see how our chicken's doing here, Dr. Li.

>> Smells great.

>> MING: Pretty good.

You don't need it darker than that, right?

>> Yeah, a little bit... little bit darker than that.

When that's done, just go ahead, and take it out of the... take it out of the pan.

>> MING: You're good?

Okay.

>> Yeah.

All right, so this is still not fully cooked, obviously, but you're doing a braise so... >> Right, now go ahead and, just don't clean that pan, just keep all that... >> MING: Little more olive oil?

>> A little bit more.

>> MING: Just a touch?

>> Yeah, just a little touch.

Now, let's go ahead and add the onions... >> MING: And garlic, too, right?

>> ...and the garlic, yeah.

>> MING: All right, very impressed, Dr. Li, very impressed.

>> So we're just gonna like soften up that onion.

Just get a little translucent onion and garlic.

We don't want to burn the garlic, obviously.

>> MING: Any salt and pepper?

>> Uh, no.

I think, you know, we'll... we got a lot of seasoning in this already.

>> MING: Right, fish sauce already in the coconut thing.

>> Exactly, exactly.

So we're building this dish, right?

We're building with healthy ingredients.

Um, we're gonna... why don't we just go ahead and add the chicken back when it just...?

>> MING: Okay.

I love it, I love how easy this is.

>> This is super simple.

Little cut prep, about 15 minutes, you can get it all done.

Go ahead and pour that in there.

Now, let's go ahead and do a couple of things.

Let's go ahead and add... >> MING: Smells good already.

>> ...the purple potatoes.

>> MING: Okay.

>> And here's some orange zest, going to throw that in there.

>> MING: Okay.

>> Now... what's really great, let's go ahead and, and juice an orange.

I would have just squeezed it.

>> MING: If you end up being a better chef than me, I'm in trouble.

>> Okay, now just pour the sauce right in there, and this is really a one pan dish.

A little prep, a lot of healthy ingredients.

Just get that up to a boil and then we'll just get it down to a simmer.

>> MING: And carrots go in now or... >> Oh, yes, carrots as well.

>> MING: Okay.

>> There you go.

I'll put those carrots in there.

You got your purple, you got your orange, you got your yellow.

>> MING: Beautiful.

>> We're going to put some green in there at the very end.

But you know all these things-- the carrots and potatoes-- take a little longer to cook.

The the chicken will cook up in a few minutes.

>> MING: Right.

>> Obviously.

And then if you let this cook for about... about half an hour, everything will get soft, the flavors will blend together, and it's all that healthy ingredients.

>> MING: 30 minute braise, guys, we'll be back.

Chicken curry with Dr. Li.

Well done.

I think this is ready, Will.

It's been 30 minutes, right?

Let's check it out.

>> All right, let's check that out.

This flavor will fill the entire house.

>> MING: Smells so good.

>> You're gonna be... All right, so we chopped up some of that Thai basil, and I'm just going to take some of these slivers and throw that in there.

This is the kind of like the final flourish, add some flavor to it.

And we're just going to stir it around just a little bit.

This is really Mother Nature's rainbow dish.

Filled with... >> MING: Love it.

Good to go?

>> Yep.

>> MING: All right.

>> Let's go ahead and plate it.

>> MING: Fantastic.

Put it in like this.

Nice and slow... Oh, yeah.

Oh... my God.

>> That is amazing.

>> MING: That looks so good.

>> All right, top it up a little bit.

>> MING: What are you, a chef?

>> I'm a...

I'm a finisher.

(Ming laughs) All right.

>> MING: Doc, that look awesome.

>> That's fantastic.

>> MING: It looks so good.

>> Smells great.

>> MING: It's...

I can't wait.

>> You're, you're a great... partner.

>> MING: Oh, come on, dude, this is your, this is your recipe.

All right, before we get to sit down at the table, we're gonna do an extra-virgin olive oil-- of course using the great olive oil from Greece-- poached chicken.

Cool?

>> Can't wait.

>> MING: Little shiitakes, some tomatoes, and some onions.

We'll talk about that.

>> Put me to work.

>> MING: All right, stick around.

♪ ♪ Will, I can't wait to try your curry chicken.

Fantastic.

Looks so good, smells so good.

So I certainly have started reading your book.

I've known you for over two decades.

I know shiitakes are good for you.

I know the allium group-- garlic, shallots, onions are good for you.

And I know tomatoes-- there are San Marzano tomatoes from the region in Italy.

Which you have proven through research it's-- or you know about the research-- it's the healthiest of all the tomatoes.

Is that right?

>> Well, tomatoes contain lycopene.

A lycopene's a natural chemical that cuts off the blood supply feeding cancer.

And so San Marzano has one of the highest levels.

And so do cherry tomatoes, by the way, and so...

But if you're gonna be looking for different types of tomatoes, San Marzano is good-- whether they're canned or fresh, both good.

>> MING: Okay, awesome.

So my dish is an extra-virgin olive oil poached chicken-- bone-in chicken thigh-- I'm using, right, the Greek oil.

>> The koroneiki olive.

>> MING: Koroneiki oil.

I'm gonna put some garlic on it, I seasoned it well, and then I'm gonna make kind of a sauce with the San Marzano tomatoes, some shiitake-- if you don't mind quartering them for me-- and I'll bang out a little bit of onions.

But for the olive poaching, season the chicken-- salt and pepper-- I season it double because I'm not gonna do the backside.

All right Then... garlic.

Everyone knows garlic's good for you.

Keeps away vampires.

>> Absolutely.

>> MING: That's proven, I know that.

Never run into a vampire, so... >> That's right.

>> MING: And us Chinese eat a lot of garlic.

So you actually basically cover the chicken in olive oil.

And I know that's expensive, but this olive oil is not done, right?

>> You could save it.

>> MING: You can save this olive oil.

It's gonna have chicken protein and garlic flavor, which is fine.

So after-- and by the way, I'm only going to bring it to 160, 180 at the most.

It's not like a fry, which hits 350.

>> Which changes the chemistry.

>> MING: Exactly.

>> Low temperature it's still, it's still good for you.

>> MING: 100%.

>> And flavor.

By the way, you know, we think about all the salad dressings that are flavored with other things.

So this is just another way of thinking about flavoring your olive oil.

>> MING: Right.

So I don't have to cover it all the way, because I'm gonna turn it a couple of times, right?

And I'm gonna add some Thai basil, just whole sprigs.

Again, funny enough, you're using it and saying how great it is for you.

I've always used Thai basil because just such great flavor.

>> Ming knows best.

(Ming laughs) >> MING: All right, so that's it.

So then we're gonna take this, and you put it on a low flame.

(pilot light clicking) And you want to go nice and slow for an hour.

And this is what it looks like after an hour.

And this is after it's been flipped a couple of times.

All right, check this out, Will.

So this is the chicken that just gets slowly olive oil poached.

This is one hour on a low flame, and you could take a paring knife or a thermometer make sure it hits 160.

Chicken has to hit 160, right?

I can tell by feel this is full cooked.

>> And the juices are gonna be actually amazing trapped in there, right?

>> MING: So, again, to save this oil, strain it, and then you'll have it knowing that it's gonna have garlic and Thai basil flavor.

>> And the skin is off so... >> MING: And the skin is off, right.

So there, there is our chicken ready to go.

So now if we will go ahead and start cooking up all the other fantastic aromatics.

We have some onions, which I'll just slice real quickly.

We're gonna add shiitakes, we're gonna add garlic and ginger, and then we're gonna add some tomatoes to that.

>> Onions are in the garlic family.

They're called allium.

They actually help to lower blood pressure, help you with your cholesterol, they boost your immune system, and taste great, which is the most important thing.

>> MING: I think the bottom line you just hit that-- tastes great.

And that's one thing I love about your book, Dr. Li, and just and just the way you're, you're you're living is it's not a diet, you're not taking away.

You're just eating stuff that is delicious.

And now, by the way, it happens to be good for you.

And actually it's always been good for you.

>> And we're adding good things.

>> MING: Right.

That's a key thing.

>> MING: I love that.

And we were drinking a matcha cocktail, right, starting, starting with that.

And the one thing I've been doing, and I agree with, not salting too much.

You could always use-- and I'll do it at the very end-- a little lemon juice.

That's a great way to accentuate flavor without adding too much sodium.

>> Your taste buds love that.

And citrus also has vitamin C, which is good for your immune system.

>> MING: That's correct.

Minced ginger.

>> Yup.

>> MING: A natural antioxidant.

What else can you tell me about ginger?

>> Ginger contains a natural chemical called gingerol.

Asians have known for thousands of years that that actually is really good for not... your body as well as your soul.

So that, that's gonna really light up that mixture allium with ginger.

>> MING: And the old wives' tale, which is true, for nausea.

If you're pregnant with nausea, or just have an upset stomach, little ginger ale, little ginger tea.

Amazing, right?

>> Yeah, I mean, yeah.

I do it myself.

It's a great remedy.

>> MING: Give me these mushrooms.

>> Mushrooms, I'll get you some of them.

>> MING: Okay so now we have, again, garlic, ginger-- a lot of garlic-- ginger, onions.

Now we have all these shiitake mushrooms.

>> So the mushrooms actually contain another natural chemical called beta-glucan.

>> MING: Yes.

>> That you know a lot about.

>> MING: Very.

Because the maitake mushroom, my favorite, has the highest level of beta-glucan.

>> And you even have a coffee on that, I know that.

>> MING: I have a beta-glucan coffee, right.

>> But I can tell you this-- the beta-glucan actually really enhances your immune system.

And mushrooms actually help your gut microbiome-- everybody's talking about that now, healthy gut bacteria, 39 trillion bacteria in our gut-- activates it, helps your immune system.

So pretty much this is really kind of food as medicine, what you're making right here.

>> MING: You should write a book about that.

(William laughs) (laughing): All right, we're gonna cook these down.

Take these tomatoes.

>> Yeah.

>> MING: So San Marzano.

This is canned, guys, right?

But you ask-- you talk to any Italian chef they only used canned tomatoes if you're ever gonna make a sauce.

>> And it turns out the lycopene, which is the good stuff in it, actually is still present when you have it canned.

So it's actually good.

>> MING: All right, just use your hands.

It's okay, this is gonna cook all the way through.

>> Right.

There's something about cooking tomatoes too.

The lycopene, when it's cold like off the vine, actually isn't that easily absorbed.

But when you eat it up like this, your body will actually be able to absorb it really nicely.

So everything that you're doing here is actually a recipe for delicious health.

>> MING: I love it.

All right, so this is gonna take about-- I don't know, ten minutes, maybe 12 minutes.

Just really melt and all come together.

And so we're gonna take a quick break.

Come back we're gonna plate up chicken a la shiitake tomato onion.

>> Smells great.

>> MING: Awesome.

Stick around.

All right, Doc, do you see how that just melted?

Kind of just comes together.

>> Yeah, mixed together.

>> MING: Again, and we mentioned keep your sodium down.

Lemon juice will accentuate.

>> Pop your... taste buds.

>> MING: And how good is citrus for you?

>> Oh, it's really great.

Great for your immune system in particular.

>> MING: Awesome.

Little naturally brewed soy sauce.

Just like-- what was that-- not even a tablespoon.

That was like a teaspoon.

Okay, Doc, we are good to plate.

Do me a favor-- take a little rice out of that, give me a big pile of rice in the middle of that plate if you don't mind.

>> MING: Oh, yeah, that's gonna work.

That's gonna work, Dr. Li.

Think we are in business here.

>> That looks great.

Smells great.

>> MING: Okay.

>> How's that?

>> MING: Perfect.

All right, put these beautiful... olive poached chicken thighs... >> I can just imagine how juicy those thighs are gonna be.

They're bone-in, right?

>> MING: They're bone-in, naked, without the skin.

But you know what, that's okay.

>> Nude is best.

>> MING: I'm so happy you said-- and all my chef friends are gonna be happy-- that chicken thigh is actually better for you health wise if you take the fat off, than, than chicken breast.

>> You know, a lot of times the parts that people don't generally eat are the best parts.

That's what we're rediscovering.

>> MING: Love that.

So then we have this... this-- I don't know what we call this-- hot chutney?

>> Now you're dressing the naked thighs.

>> MING: Yeah, yeah, well, you know, you don't want chicken to be naked all the time.

Doc, do me a favor, pull some basil leaves, and just throw that on top.

>> Yup, you got it.

>> MING: Boy, eat to win, Doc.

We are gonna win.

Gold medal, baby.

>> That's why I call it Eat to Beat.

Gonna beat 'em.

>> MING: Nice.

You're a pro.

All right, chicken time.

Let's go eat.

Come on.

Will... >> To our health.

>> MING: To our health, there it is.

A little Sonoma cabernet sauvignon.

>> Mm... >> MING: I mean I know cabernet sauvignon's gotta be good for you, right?

>> Again, anything with a big, full flavor-- we've actually done research to show that the cabernet sauvignon grape among all the varietals is super healthy.

>> MING: Awesome.

>> All right.

>> MING: Now give me some of yours, please.

>> That is fantastic.

You know what I love about this is the color.

The colors and the flavor.

I think that's what makes the dish.

But then, you know, inside it behind the scenes is all the health goodies.

>> MING: Thank you.

Look so good.

Bon appetit.

>> Bon appetit.

All right, let me just try this first.

Oh, my God.

Awesome.

Such depth of flavor, right?

>> Well, that's the whole thing.

All those different flavors mixing together.

>> MING: Wow.

Purple potatoes.

Unbelievable.

>> And, you know, you've basically taken Mediterranean ingredients like olive oil, garlic, onions, and you spiked it up with the ginger.

So it's really, truly eats... east and west put together.

Like that's so you.

>> MING: That's what we're trying.

>> And so delicious with all those good health quantities.

>> MING: Thank you, Will.

So one last thought.

You are what you eat.

Exercise?

>> Exercise, good sleep, great food, and great company.

We got it all.

>> MING: Dude, perfect, and drink lots of water.

>> Cheers.

>> MING: I've always been told drink lots of water.

>> Not to mention the matcha cocktail.

>> MING: And the matcha cocktail.

All right, thank you so much, Doc.

>> Thank you.

>> MING: Continued success.

I'll see you here another 100 years.

(both laughing) >> See you next century.

>> MING: Yeah, exactly.

We'll see you, hopefully, next week.

As always, peace and good eating.

Cheers.

>> Cheers.

♪ ♪