Saturday 7 November 2015

Pseudo-Szechuan Eggplant and Chicken

Sometimes I have a few ingredients in the fridge and I don't quite know what I'm going to do with them. I saw some eggplant and chicken and I was feeling like something salty and spicy so I mixed up this impromptu not-quite-szechuan-but-trying dish.

- japanese eggplant
- chicken thighs
- green onion
- garlic
- ginger

- soy sauce
- sugar
- chili bean paste

- cornstarch
- water

If you don't have some of these that's OK. Really the flavors we are going for are just salty and spicy. Instead of chili bean paste you can use dried chilies, chili flakes or maybe even hot sauce. You don't need to use a lot of liquid or the cornstarch if you want a more dry dish. Proportion the main ingredients as you like. This time I used two large eggplant and four chicken thighs. If you want this to be vegetarian use firm tofu.

Prep time: 15 mins
Cook time: 15 mins


Cut up the eggplant, chicken, green onion and garlic. The eggplant I did in half moons. The chicken, ginger and green onion into slivers. 

Marinate the chicken in some soy sauce and a chili bean paste. Set aside.

In pan, heat some oil and saute the eggplant and garlic. Pour in a little bit of water and soy sauce. Cook on medium and at times cover with a lid to cook and soften the eggplant faster. 

Once the eggplant is near done, remove it from pan and cook the marinated chicken. Add in the slivered ginger about a minute in and cook until near done.

Pour the eggplant back into the pan. Add some more water (1/4 cup),  soy sauce ( 2tbs) and 1 tsp of sugar (if you want).

Simmer until everything is mingled and throw in green onions. Cook until done.

Mix together some warm water and corn starch. Put mixture into pan. Wait for liquids to thicken and stir ingredients together to coat.

Serve over rice with green veggies. 



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