Five-Flavour Chicken And Eggplant

Five-Flavour Chicken And Eggplant
Five-Flavour Chicken And Eggplant

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    pound boneless skinless chicken minced (breasts or thighs)

  • 1

    teaspoon cornstarch

  • 1

    teaspoon Chinese rice wine (or dry sherry)

  • FOR THE SAUCE:

  • 1 1/2

    tablespoons soy sauce

  • 1 1/2

    teaspoons Chinese black vinegar (or balsamic vinegar)

  • 1 1/2

    teaspoons sugar

  • 1

    teaspoon Chinese rice wine (or dry sherry)

  • 1

    teaspoon sesame oil

  • 1

    teaspoon ketchup

  • 1

    teaspoon chili garlic sauce

  • FOR THE DISH:

  • 3/4

    pound Asian eggplant stems removed, and cut crosswise into 2" lengths

  • Vegetable oil for deep-frying

  • 1

    tablespoon minced garlic

  • 2

    teaspoons minced ginger

  • 1/4

    cup Thai or regular basil leaves

Directions

Marinate the chicken: Stir the chicken, cornstarch and rice wine together in a small bowl until well blended. Let stand for 10 minutes. For the Sauce: Stir the soy sauce, black vinegar, sugar, rice wine, sesame oil, ketchup and chili garlic sauce together in a separate bowl until blended. For the Dish: Pour enough oil into a 2-quart pan to fill 3 inches. Heat over medium heat to 375 degrees. Deep-fry the eggplant, in batches, until the skins are bright purple, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the oil. Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the chicken and stir-fry until crumbly, about 2 minutes. Pour in the sauce. Bring to a boil. Scoop onto a warm serving platter, scatter the basil leaves over the top and serve hot. This recipe yields 4 servings.

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