Best Chicken With Chinese Eggplant Recipes

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.

STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL

Steps:

• Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
• Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
• Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
• Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

KUNG PAO EGGPLANT

Steps:

• For the marinade: Put the eggplant in a large mixing bowl, then add the cornstarch, mirin and soy sauce and toss together until fully coated. Set aside.
• For the sauce: Add the soy sauce, vinegar, sugar, cornstarch, ginger and garlic to a small mixing bowl, then whisk to combine.
• For the stir-fry: In a wok or large skillet, melt 1 tablespoon coconut oil over high heat. Add the eggplant with its marinade and cook until lightly golden brown and tender, about 8 minutes, deglazing the pan if bits of food get stuck on by adding 1/4 cup water, wine or broth and stirring the bits up with a wooden spoon. Transfer the cooked eggplant back to the large mixing bowl and set aside.
• Turn heat down to medium-high. Add the remaining tablespoon coconut oil to the pan; add the dried chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add the bell pepper and cook until just tender, 5 to 7 minutes. Add the cooked eggplant, peanuts, scallions and sauce and toss to coat. Cook until the sauce is thickened, 1 minute.
• Serve immediately with brown rice and scallions, for garnish.

SZECHWAN EGGPLANT STIR-FRY

Steps:

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
• After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

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.