Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, 'ponzu' marinated eggplant & chicken. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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'Ponzu' Marinated Eggplant & Chicken is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. 'Ponzu' Marinated Eggplant & Chicken is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook 'ponzu' marinated eggplant & chicken using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make 'Ponzu' Marinated Eggplant & Chicken:
- Prepare 1-2 (*about 300g) Eggplants
- Get 1 Sweet Green Chilli *cut into a size that is easy to eat
- Get 1 tablespoon Canola Oil OR Vegetable Oil
- Prepare 1/4 cup Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar
- Get 1 small piece Ginger *grated
- Make ready 1 tablespoon Mirin
- Get 1 teaspoon Sugar
- Make ready 400 g Chicken Tenderloins / Breast Fillets
- Prepare Salt & Pepper
- Get 2 tablespoons Potato Starch / Corn Starch Flour
- Prepare Oil for cooking
- Get 1 Spring Onion *finely chopped
Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. Heat Oil in a frying pan over medium heat, cook Eggplants on the. Quick and easy pan fried sliced eggplant served with delicious sauce made from ponzu and sesame oil. The combination of eggplant, shiso leaves, and the ponzu sauce is simply amazing!
Steps to make 'Ponzu' Marinated Eggplant & Chicken:
- Place Ponzu (Soy Sauce & Vinegar), Mirin and Ginger (and Sugar if you like) in a bowl and mix well to make the sauce.
- 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.
- 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.
- 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.
- Transfer the cooked vegetables into a deep dish or bowl, pour over the ponzu sauce and set aside.
- 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.
- Heat Oil in a frying pan and cook Chicken. Tenderloins won’t take long to cook. You don’t need to brown the Chicken.
- Place marinated vegetables in a serving bowl, place chicken on top, then pour over the marinade. Sprinkle chopped Spring Onion over and serve.
Quick and easy pan fried sliced eggplant served with delicious sauce made from ponzu and sesame oil. The combination of eggplant, shiso leaves, and the ponzu sauce is simply amazing! Course: Appetizer, Side Dish '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.
So that’s going to wrap it up with this exceptional food 'ponzu' marinated eggplant & chicken recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
