CHINESE CHICKEN AND EGGPLANT RECIPES
SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN RECIPE ...
This is one of my favorite dishes. It has a really good kick. Make sure not to overcook the eggplant because then it will get mushy.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 237.3, FatContent 14, SaturatedFatContent 3.5, CholesterolContent 51.8, SodiumContent 799.9, CarbohydrateContent 13.2, FiberContent 4, SugarContent 6, ProteinContent 15.1
CHICKEN WITH CHINESE EGGPLANT RECIPE - FOOD.COM
This is a combination of a number of different recipes along with my own personal preference changes. The sauce has a slight kick, so if you have people who are squeamish about spicy heat, you may want to cut down on the hot sauce.
Total Time 3 hours 15 minutes
Prep Time 3 hours
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 235.1, FatContent 6.2, SaturatedFatContent 1, CholesterolContent 33.8, SodiumContent 402.9, CarbohydrateContent 23.2, FiberContent 10.1, SugarContent 9.4, ProteinContent 17.8
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