Metropolitan Chef Presents One Pot Basil Ginger Chicken Pasta!
This light yet delicate and flavorful rub is ideal for both oven roasting and pan frying. A definite crowd pleaser! The basil and sesame seeds in this rub coat your chicken to form a crust and the balance of this intriguing blend soaks into the chicken creating a truly decedent dining experience.
Chicken Breast with Heavy Cream, Garlic, and Ginger Sauce
This dish is special thanks to its sauce, which perfectly helps the fried, then roasted chicken breast shine on the plate. Cook garlic and ginger in oil, add chicken stock, lemon juice, and heavy cream to make the sauce. You can serve this saucy chicken rice on the side.
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Tokyo Ginger Pasta
And we're BACK from Tokyo + travels and now are going to start sharing some recipe videos again! Yeah! Starting with a ever-tantalizing Tokyo Ginger Pasta. You dig? I do.
PRINTABLE RECIPE available at
Check out GK Skinny Pasta at
Thank you Gabriella's Kitchen for the amazing pasta.
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TOKYO GINGER PASTA
1 bulb shallot (finely diced)
3 cloves garlic (minced)
1 inch piece ginger (cut into tiny pieces)
2 tablespoons olive or sesame seed oil
2 pieces chicken thigh (remove skin and bones if they're not already)
2 Large eggs
2-3 tablespoons tamari (gluten-free soy sauce)
5-6 pieces dried baby shrimps (optional, you can find them in Asian specialty stores)
1 cup water
1 packet 200g gk skinnypasta teff superfood (or use 2 servings of other gluten-free pasta of choice)
4-5 sprigs chives (for garnish)
2 tablespoons vinegar of choice (just not balsamic)
1. Prepare your shallots, garlic, and ginger. Set aside. Using a clean cutting board, cut your chicken into fine chunks, very thin for something more sausage-like, and a little bigger if you'd rather have a more chicken piece scenario. Make sure you bring a large pot of water to boil and then another medium pot with 4 deep water and 2 tbs. vinegar to simmer before you start cooking anything.
2. Heat your olive or sesame seed oil in large sauté pan over medium-high heat. Once oil is hot but not smoking, add shallots and ginger with a pinch of sea salt. Stir a few times, and once shallots are opaque, reduce heat to medium and add garlic. Add the dried shrimps (optional but delicious) by crumbling them with your fingers and sprinkling them on top. Cook for about 30 seconds, until aromatic, and then immediately add the chicken to cool down the pan. Stir until you've seared all sides (about 45 seconds-1 minute) then immediately DEGLAZE with your tamari. Cook for about 30 seconds, and once you see it really start bubbling, to avoid burning it immediately add your water. This has properly deglazed and made your beautiful sauce. Stir to scrape the brown bits from the bottom of the pan, reduce heat to low, and let simmer.
3. Now you're ready to cook your other things. If you use gk skinny pasta, it will only take 2 minutes to cook the pasta so you can start while your egg is poaching. If you're using another brand, it will probably take around 8-10 minutes so start right away.
4. To poach your eggs: you've already prepared a pot with 4 deep simmering water with vinegar (no salt!) and now you're going to gently crack the eggs, one by one and far away from each other, into the water. DO NOT STIR. And let sit and simmer gently until the whites are completely opaque. It normally takes about 2-3 minutes to poach an egg, and the key is to not let the water boil (that hardens the yolk) nor to have a temperature too low (that's when they stick to the bottom). Just a gentle simmer with vinegar. Once you can see that the whites have just become entirely opaque, gently, very gently, remove the eggs with a spoon, preferably one with holes in it to avoid having a watery mess. Let sit in a bowl or on a plate room temperature.
5. Once your pasta is cooked transfer it to your chicken sauce mixture and stir to coat. Taste for salt and add more tamari or salt if needed. You're ready to serve.
6. Divide the pasta and sauce into two bowls and top each bowl with a poached egg. Drizzle with a bit of tamari over the egg for color. Here's our last tip: YOU CAN CUT HERBS WITH SCISSORS and they come out very clean. That way you also don't need to muddy up another cutting board. Take your chives or green onions if you'd prefer and cut them to desired thickness directly over the egg for some color. Enjoy warm!
Pasta With Tomato ,Soy Sauce and Ginger
Tasty pasta recipe.Easy to make but the taste is amazing.
Ingredients:
250 g pasta,
150-200 g lamb or beef ( chopped),
1 and 1/2 cup grated or fine chopped tomatoes,
1 big sliced onion,
15-20 g fine chopped ginger,
2-3 clove fine chopped garlic,
half bunch of parsley ( chopped),
2-3 spring onions ( fine chopped),
1 tsp black pepper,
1 tsp sesame oil,
2-3 tbsp soy sauce,
olive oil, salt
Welcome to Fatima's Kitchen! Thank you for coming by! I upload my videos , both in Turkish & English. This channel is mostly about traditional Turkish cuisine ,mediterranean food and a selection of great & different cultures' food. And also easy , healthy and tasty recipes.I try to be very clear with my tried and true recipes. I would be happy for every comment and subscriber ???? Thank you ...
Cooking abbreviations;
tbsp = tablespoon
tsp = teaspoon
That channel includes how to make homemade cooking , home cooking.
???? Ginger Scallion Sauce: The Chinese Restaurant Way (薑蔥醬)!
Watch Daddy Lau teach us how to make his addictive ginger scallion sauce!
Additional Notes
1: Some chefs, especially at restaurants, skip cooking the ginger and scallions. Instead, they heat the oil and pour it on top of the raw, minced ginger and scallions. This results in a more pungent taste (which some people prefer), but my dad prefers cooking everything because it lasts much longer in the refrigerator.
2: This is an updated excerpt from our longer Bak Chit Gai video ( from our Lunar New Year series!) Ginger Scallion Sauce is a great recipe on its own, so I figured it deserves its own video.
3: To our regular subscribers - this video is shorter and missing a Meal Time. We never had a dedicated discussion of this sauce, but Meal Time isn't going anywhere in our future videos!
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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???? LINKS MENTIONED ????
- Bak Chit Gai / White Cut Chicken -
- Options for cleavers:
- Infrared thermometer:
- Thick wooden cutting board:
- How to shop for meats at the grocery store:
- Basic Chinese knife skills:
- Global Animal Partnership:
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
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???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
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- Instant Read Thermometer #1:
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- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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???? MY CAMERA GEAR! ????
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:47 - Chop ginger and scallions
03:08 - Cook in oil
05:11 - Flavor the sauce
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
10 min Ginger Peanut Pasta | No vegetables, No Sauces | Developed Recipe |You got this! {Recipe #34}
Hi there! Are you craving for pasta and wanna explore a new flavor? This is for you. No need to worry about vegetables or any sauces, all you need are basic simple ingredients. If you are allergic to peanuts, please substitute it with sesame seeds. Sesame and Coriander blend well together.
Please stay home, be safe!!
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