Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, ‘ponzu’ marinated eggplant & chicken. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
‘Ponzu’ Marinated Eggplant & Chicken is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. ‘Ponzu’ Marinated Eggplant & Chicken is something which I have loved my entire life. They are nice and they look wonderful.
This marinated eggplant, similar to an eggplant pickle, is bright and delicious, the perfect spread Eggplant is not your average vegetable, because it's actually a berry! Grilled eggplant marinated in a spicy garlic and herb marinade is a delicious, gluten-free addition to I made a big batch of this marinated eggplant recipe for my birthday dinner a few weeks ago as part. Today, I am going to be making "Marinated Eggplant" in Japanese, Egg plant Age-bitashi This is a very popular summer dish.
To get started with this particular recipe, we have to first prepare a few components. You can have ‘ponzu’ marinated eggplant & chicken using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make ‘Ponzu’ Marinated Eggplant & Chicken:
- Make ready 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
- Take 1 small piece Ginger *grated
- Prepare 1 tablespoon Mirin
- Take 1 teaspoon Sugar
- Prepare 400 g Chicken Tenderloins / Breast Fillets
- Get Salt & Pepper
- Take 2 tablespoons Potato Starch / Corn Starch Flour
- Make ready Oil for cooking
- Get 1 Spring Onion *finely chopped
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Instructions 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.
Remove scallops and lay them on a flat surface. Marinated Eggplant With Tahini and Oregano. Adapted from Ottolenghi: The Cookbook by Yotam Place the eggplant pieces on a large baking sheet. Brush on all sides with plenty of olive oil and. Marinated eggplant with onions and peppers in a bowl, vintage wooden background, selective focus. "Eggplant bacon." The very words are enough to make me wrinkle up my nose in distaste.
So that’s going to wrap this up with this exceptional food ‘ponzu’ marinated eggplant & chicken recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
