Chicken With Chinese Eggplant Recipes

SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN

Steps:

• Combine Spicy Sauce Ingredients.
• Cut up chicken to desired size.
• Peel eggplant and cut up to desired size.
• Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
• Stir Fry garlic in wok, about 10 seconds.
• Cook chicken.
• Add Spicy Sauce into wok and simmer then add cornstarch.
• Add eggplant and stir, about 30 seconds.
• Serve and Enjoy!

CHICKEN WITH CHINESE EGGPLANT

Steps:

• Brine chicken for 1-3 hours in solution of 2 cups water, 1/4 cup kosher salt and 1/4 cup sugar.
• Soak dried shrimp in sherry for 1-3 hours.
• Meanwhile, halve eggplant then slice halves radially into 4 slices per half.
• and then into smaller pieces.
• Spread on cooling racks over the sink or cookie sheets.
• Sprinkle with salt and weight down with heavy cutting board.
• Let drain for one hour or more.
• Quarter and slice onion, set aside.
• Mince garlic, set aside.
• Drain chicken and pat dry.
• Strain shrimp out of sherry and discard shrimp (reserve sherry).
• Combine sherry, hot sauce, dark soy sauce,light soy sauce, rice wine vinegar, splenda and tomato paste and whisk together.
• Add half of oil to wok and heat over high heat.
• Add chicken and cook about 1/2 way (but browned on all sides).
• Remove to a plate.
• Add remaining oil and allow to come to temperature.
• Add onions, stir fry for about 1 minute.
• Add Eggplant, stir fry for about 5 minutes.
• Replace chicken in wok.
• Add Sauce and Stir fry until done.
• Serve with brown rice.

ASIAN CHICKEN AND JAPANESE EGGPLANT STIR-FRY

Steps:

• Combine marinade ingredients and marinate chicken for a minimum of 2 hours in the refrigerator.
• In a large wok, heat 2 tablespoons oil for 20 seconds. Add chicken and stir quickly (separating chicken) for 30 seconds. Remove chicken and drain.
• Place 2 tablespoons garlic and red bell pepper in wok and cook for 5 seconds. Add cooking wine, soy sauce, oyster sauce and water to wok. Slice off eggplant stem and slice eggplant. Add eggplant and stir until the mixture boils. Turn heat to low, cover and cook 2-3 minutes (make sure mixture does not run dry). After 2 minutes check to see if eggplant is tender; then add cornstarch mixture slowly. Return chicken to wok; stir and fold until mixed well with sauce again. Add green onion and sesame oil and stir & fold until thoroughly mixed.
• Serve with steamed or fried rice.

CHICKEN EGGPLANT STIR-FRY

Steps:

• Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
• Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
• Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
• Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
• Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.