Japanese Eggplant with Chicken & Thai Basil

Summary Not available

  • 8 oz. breast ((225g (sliced about ¼-inch thick)))
  • 2 tablespoons water
  • 5 oil )
  • 1.5 teaspoons soy sauce
  • 1 teaspoon cornstarch
  • 2 eggplants )
  • 3 garlic )
  • 3 an angle (separated into white and green parts)))
  • 1 ((stems removed (about 1 cup loosely packed)))
  • 1 wine )
  • 2 teaspoons fish sauce
  • 5 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon soy sauce
  • 5 teaspoon sesame oil
  • white pepper
  • stock )
  1. In a medium bowl, massage the chicken with the water until it is completely absorbed, and add 1 teaspoon vegetable oil, 1 ½ teaspoons soy sauce, and 1 teaspoon cornstarch until well incorporated

  2. Set aside

  3. Heat your wok over medium-high heat and coat it with 2 tablespoons of oil

  4. Spread the eggplant out evenly in the wok, and let sear with the cover on the wok for 2 minutes

  5. Remove the cover, turn the eggplant pieces over, and pour another tablespoon of oil around the perimeter

  6. Cover the wok, and turn heat to medium-low for another 2 minutes until the eggplant is just tender

  7. Next, raise the heat to high to cook the eggplant to a golden brown color–another 2 minutes

  8. Transfer to a plate

  9. Add 1 tablespoon of oil to your wok and heat until just smoking

  10. Add the marinated chicken, and spread it around the wok

  11. Let it sear for 30 to 60 seconds (depending upon your burner capacity) on each side, and transfer back to the marinade bowl

  12. With the wok over high heat, add another tablespoon of oil, the garlic, the white parts of the scallions, and the basil

  13. Stir fry for 30 seconds, and add the eggplant and chicken

  14. Next, add the Shaoxing wine, and stir everything together

  15. Add the fish sauce, sugar, soy sauces, sesame oil, and white pepper, and stir until everything is combined–about a minute

  16. Next, add the green portion of the scallions

  17. Pour the chicken stock around the perimeter of the wok to deglaze it

  18. Stir fry until everything is well-combined, and most of the liquid has been absorbed by other ingredients

  19. Serve with steamed jasmine rice!

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