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  • Five Flavour Chicken And Eggplant

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    Five Flavour Chicken And Eggplant
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 lb boneless skinless chicken chopped (breasts or possibly thighs)
    • 1 tsp cornstarch
    • 1 tsp Chinese rice wine (or possibly dry sherry)
    • 1 1/2 Tbsp. soy sauce
    • 1 1/2 tsp Chinese black vinegar (or possibly balsamic vinegar)
    • 1 1/2 tsp sugar
    • 1 tsp Chinese rice wine (or possibly dry sherry)
    • 1 tsp sesame oil
    • 1 tsp ketchup
    • 1 tsp chili garlic sauce
    • 3/4 lb Asian eggplant stems removed, and cut crosswise into 2" lengths Vegetable oil for deep-frying
    • 1 Tbsp. chopped garlic
    • 2 tsp chopped ginger
    • 1/4 c. Thai or possibly regular basil leaves

    Directions

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

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