Five-Flavour Chicken And Eggplant

Recipe Ingredients

1/2 lb	227g / 8oz	Boneless skinless chicken - minced
		= (breasts or thighs)
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Chinese rice wine
		= (or dry sherry)
		For The Sauce
1 1/2 tablespoons	22ml	Soy sauce
1 1/2 teaspoons	7.5ml	Chinese black vinegar
		= (or balsamic vinegar)
1 1/2 teaspoons	7.5ml	Sugar
1 teaspoon	5ml	Chinese rice wine
		= (or dry sherry)
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Ketchup
1 teaspoon	5ml	Chili garlic sauce
		For The Dish
3/4 lb	340g / 11oz	Asian eggplant - stems removed,
		And cut crosswise into 2" lengths
		Vegetable oil - for deep-frying
1 tablespoon	15ml	Minced garlic
2 teaspoons	10ml	Minced ginger
1/4 cup	10g / 0.4oz	Thai or regular basil - leaves

Recipe Instructions

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.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Chinatown - Markets) - from the TV FOOD NETWORK CANADA

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10 (2 votes)

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