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Dinner by Dad
Canada
เข้าร่วมเมื่อ 18 ต.ค. 2011
I'm a Dad. I like to cook. I'm a Dad who cooks. That's pretty much the core of who I am.
My goal is to make uncomplicated but delicious food that any family can enjoy.
I don't bake. But I'll occasionally try my hand at desserts.
Oh, and I'm Filipino by birth, so I'll sometimes post recipes I watched my mom make.
Look for me on Cookpad and Instagram.
And that's it. Thanks for checking out my channel.
My goal is to make uncomplicated but delicious food that any family can enjoy.
I don't bake. But I'll occasionally try my hand at desserts.
Oh, and I'm Filipino by birth, so I'll sometimes post recipes I watched my mom make.
Look for me on Cookpad and Instagram.
And that's it. Thanks for checking out my channel.
Wake Up Your Taste Buds With This Easy Chicken Dish
When I was a kid my mom would often shop at our local Asian public market, and she'd always come home with takeout from their food court. Amongst all those wonderful offerings, the one I looked forward to most was the steamed chicken with ginger scallion sauce. That dish spoke to my soul. So this is my take on that classic, swapping poached chicken for steamed because I think it both looks and tastes better. Here's how to make it:
90 g ginger, very finely chopped
90 g scallions, white stems only, very finely chopped (green tops reserved)
1 tbsp toasted sesame oil
4 chicken breast portions (or 2 chicken breasts, halved lengthwise)
1/4 cup soy sauce
2 tbsp Shaoxing wine
1 tbsp dark soy sauce
Baby spinach
1. Heat 1/4 cup veg oil in a pan on medium heat. Add the ginger and fry for 15 seconds. Add the scallions and fry another 20 seconds. Transfer to a bowl and stir in the sesame oil as well as a few pinches of salt. Set aside.
2. Simmer enough water in a large pan to submerge the chicken breasts. Add the scallion greens, soy sauce, Shaoxing wine and dark soy sauce. Once back at a simmer, lay in the chicken breasts. Cook for 5 minutes, then turn off the heat and let sit for 6 to 8 minutes until the internal temperature reads 165 F. Remove the chicken from the poaching liquid and cut in 1 cm slices. Make a bed of spinach on a plate and scatter the warm chicken on top. Drizzle a generous amount of sauce over both and serve with the remaining sauce on the side.
Cheers!
Robert
Original sauce recipe video from Made With Lau:
th-cam.com/video/mIaAMIUd6WQ/w-d-xo.html
90 g ginger, very finely chopped
90 g scallions, white stems only, very finely chopped (green tops reserved)
1 tbsp toasted sesame oil
4 chicken breast portions (or 2 chicken breasts, halved lengthwise)
1/4 cup soy sauce
2 tbsp Shaoxing wine
1 tbsp dark soy sauce
Baby spinach
1. Heat 1/4 cup veg oil in a pan on medium heat. Add the ginger and fry for 15 seconds. Add the scallions and fry another 20 seconds. Transfer to a bowl and stir in the sesame oil as well as a few pinches of salt. Set aside.
2. Simmer enough water in a large pan to submerge the chicken breasts. Add the scallion greens, soy sauce, Shaoxing wine and dark soy sauce. Once back at a simmer, lay in the chicken breasts. Cook for 5 minutes, then turn off the heat and let sit for 6 to 8 minutes until the internal temperature reads 165 F. Remove the chicken from the poaching liquid and cut in 1 cm slices. Make a bed of spinach on a plate and scatter the warm chicken on top. Drizzle a generous amount of sauce over both and serve with the remaining sauce on the side.
Cheers!
Robert
Original sauce recipe video from Made With Lau:
th-cam.com/video/mIaAMIUd6WQ/w-d-xo.html
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NICE! but but for me, i don't put ginger. it contradicts the taste of the bistek... but still, it taste delicious with or without ginger
No garlic and ginger please
This looks incredible! I LOVE garlic!!
Same! Thanks for the comment.
Looks so delicious, 12th like from me ❤👍, new friend here, i have a cooking channel too, i've subscribed to your channel 💕🤗🌷
Thanks for the support and the comment. I'll be sure to check out your channel. 👍
@@dinnerbydad thank you so much 💖🤗
Could use some oyster sauce, and sesame oil
Those are good ingredients but not traditional with bistek, so I leave them out. Thanks for the comment.
@@dinnerbydad Oyster sauce which actually tastes more like mushroom ads that umami goes perfectly with any beef recipe.
I agree. Oyster sauce is perfect for almost any beef recipe.
ooh, another new recipe. This has all my favourite ingredients in it, I really love a good pasta!!!❤😋❤
Same!
ano park baka ginamit idol
Wow very nice and tasty yummy ❤
It is! 😃
Grew up with this delicious dish. Very popular in Mesoamerica as well. 🤤
Yes, both the Cuban and Mexican versions look amazing. 👍
L.p.
Elegant looking dish that is easy to make.
Thanks! Yes, this is one of those dishes that looks as good as it eats and is a cinch to make. 👍
First time watching your videos! Wow! Never try with miso, but it looks delicious 😋 I will definitely try this recipe. Just subscribed. New subscriber from Malaysia.
Thanks for the sub! Yes, try the miso. It'll give you a gravy-like sauce that's a little sweet, a lot savoury, and totally unique and irresistible.
Very tasty 😋👌
Yummy. Mash potatoes are my comfort food and with cheese i would be next level
Same here!
I can't wait to try this! It looks so delicious. Thank you for the recipe 🥰
Thanks!
no ginger
Looks delicious. I will try this recipe. Thank you. I ❤ ❤🙏
Thanks! Please come back and let me know how it turns out. 😀
Your pan is not hot enough.The meat is simmering in its juices!
Thanks for your comment! Yes, that was intentional because I wanted the juices for gravy. Also, bistek's more a braise than a stir-fry, so caramelizing the meat isn't necessary. But that might be an interesting twist for the future. 🤔👍
Gusto Yung may English Tagalog slung pa halos di mo makuha Ang detalye
Awesome entrees. Will try them over the weekend. SUBBED.
Hope you enjoy them. Thanks for the support! 👍
Hungarians usually use white opinions but yours is looking good so far
Thanks! And yes, I took a few liberties. 🤷♂
Looks great. Thanks for sharing another amazing recipe :)
You're welcome! 🙂
I have never heard of these type of eggs before but it looks yummy. The alternative titles were very funny 😂
Thanks! If you like creamy, cheesy eggs you'll like these.
Hi Robert. Small suggestion from someone who doesn't do videos. I am also a poor cook, so I must know everything. Kidding of course. I loved the video but I had to concentrate on it in order to hear your voice with the music levels. I look forward to your next video.
Thanks for that observation. I'll definitely keep a closer eye on the music level for the next video! 👍
Hello beautiful blessed family. What an excellent video. Thank you for the step by step explaining this recipe. Wow, my friend, this came out delicious. Smooches 💋
Thanks!
Enjoy your day with your yummy food my friend
Thank you!
This video made me so hungry. Congrats on your first year. Looking forward to seeing what you cook next :)
Thanks!
OH YUM! What a fun and simple way to make pork more delicious! Will definitely try this :)
Great! I'm sure you'll enjoy it!
Yummy! One of my fave soups. Its summer here so I have saved the video to try cooking when the weather cools down :)
Sounds great!
Like No. 8 - Greetings from Malaysia💕Fully Watched💯 your💪Miso Paste Fish 🐟 🐟 Cooking🔪 Video📸 Tasty & Delicious🤤😋 I given you a LIKE✅
Thank you so much 👍
You' are a good food maker
Thank you!
Well come to Pakistan
Hello from Canada.
@@dinnerbydad you are form Canada it's my good luck please stay connected
That looks so delicious.
Thanks, and it was!
Thanks mr.Rod Stewart for a wonderful recipe😅
Thanks!
Looks delicious! Thank you for sharing 😄
Thanks for checking it out!
❤❤
I was mulling over a miso paste purchase last night. This gives me a reason to go back and buy it! This looks delicious! Thank you!❤
Miso is such an underrated ingredient. Glad to help! 👍
That looks good!
Thanks!
Looks so nice!
Thanks!
In uk its a shalot not shalit.
I want to try this but with coconut cream and tamarind for like thai filipino version, idk if it will work. Also nice channel, it’s a hidden gem!
I have made something similar with coconut cream and fresh ginger. Not tamarind though. Sounds great! Let me know how it turns out. 👍
Perfect! I was looking for a recipe for mushroom & sage. I have the cambazola in the fridge 😊 I'm making it. I have all the ingredients!
It's a great combo of earthy ingredients! Let me know how it turns out. 👍
@@dinnerbydad It came out great. TY
👏👏👏👏
Thank you!
Terrific commentary and pointers. Been looking for a decent guide to this soup. Thank you.
Glad it was helpful!
I just tried calamansi for the first time rn. It tastes like a lime or lemon with mandarin mixed in with more on the acid side. So mix some lemon and mandarin and get almost the same flavor.
That sounds about right. Thanks for the tip!
There is some tangerine flavor there.
Looks lovely l will try it.
Thanks! Please let me know how it turns out.
A plateful of delight! This Onion Soup is a celebration of culinary ingenuity.
Thank you!
I've always enjoyed experimenting with new ingredients, and the Himalayan rock salt brine egg has earned a permanent spot in my kitchen. Roasted poultry has never been this juicy and flavorful! To know more about Himalayan brine egg, check this: th-cam.com/video/_sroHYJRHXY/w-d-xo.htmlsi=hOMEVpppUdBHkgHB
Excellent share, very well explained, please continue , thanks
Will do, thanks!
I Love
Thanks!