Japanese Eggplant Chicken Recipe

In this recipe the quality of the eggplant is accentuated by deep frying and then soaked in a light savory broth.

Japanese eggplant chicken recipe. Add the fish sauce sugar thai thin soy sauce dark soy sauce sesame oil and white pepper and stir until everything is combined about a minute. Known as agebitashi the unique japanese cooking method presents eggplant in a new light. Turn heat to low cover and cook 2 3 minutes make sure mixture does not run dry. Add eggplant and stir until the mixture boils.

Step 2 remove eggplant from pot and brush lightly with olive oil. Add chicken to hot oil and pan fry until golden two to three minutes per side. Large eggplants cut horizontally into 2 2 5cm 1 thick discs. To cook eggplants quickly without burning eggplant pieces are also scored.

They will leave a brown color in the pot. Stir and fold until mixed well with sauce again. Return chicken to wok. Next add the shaoxing wine and stir everything together.

Saute or grill until lightly browned and place in a 9x13 inch baking dish. Stir fry for 30 seconds and add the chicken and japanese eggplant. Small thin long eggplants cut horizontally into two or three equal length of eggplant pieces then cut each piece lengthwise in half. I followed this recipe closely and it paid off kennedy.

I made this for dinner this evening. Next add the green portion of the scallions. Remove from oil and set aside. Heat three inches oil in a wok or one inch oil in a sauté pan over medium heat.

Remove from oil and set aside. Slice off eggplant stem and slice eggplant. Then add cornstarch mixture slowly. Add the eggplant to the same pan and fry until light golden two to three minutes.