Five-Flavour Chicken And Eggplant
By á-170456
Ingredients
- FOR THE SAUCE:
- 1/2 pound boneless skinless chicken minced (breasts or thighs)
- 1 teaspoon cornstarch
- 1 teaspoon Chinese rice wine (or dry sherry)
- 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
Details
Servings 4
Preparation
Step 1
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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