'Ponzu' Marinated Eggplant & Chicken

Name: How to cook 'Ponzu' Marinated Eggplant & Chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

'Ponzu' Marinated Eggplant & Chicken

When it is too hot and you don’t want to eat anything, this dish might still work on your appetite. Vinegary flavour always helped me to eat in the stinking hot summer in Japan. Eggplant is a wonder vegetable and it can be so brilliant in many different flavours. This dish recalls the hot summer days in my childhood.

Ingredient

Food ration :

4 servings

1-2

(*about 300g) Eggplants

Sweet Green Chilli *cut into a size that is easy to eat

1 tablespoon

Canola Oil OR Vegetable Oil

1/4 cup

Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar

small piece Ginger *grated

1 tablespoon

Mirin

1 teaspoon

Sugar

400 g

Chicken Tenderloins / Breast Fillets

2 tablespoons

Potato Starch / Corn Starch Flour

Spring Onion *finely chopped

Cooking instructions

* Step 1

Place Ponzu (Soy Sauce & Vinegar), Mirin and Ginger (and Sugar if you like) in a bowl and mix well to make the sauce.

* Step 2

Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. Then cut into smaller pieces.

* Step 3

Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured.

* Step 4

Add Green Sweet Chilli, cover with the lid and cook until all eggplant pieces are soft. Adding 1-2 tablespoons Water would help steam-cook the vegetables.

* Step 5

Transfer the cooked vegetables into a deep dish or bowl, pour over the ponzu sauce and set aside.

* Step 6

Cut Chicken Tenderloins or Breast Fillets into 3 to 4cm size, lightly season with Salt & Pepper, then coat with Potato Starch Flour. This layer of flour will turn to jelly-like when combined with sauce.