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Before you jump to 'Ponzu' Marinated Eggplant & Chicken recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater
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We hope you got insight from reading it, now let’s go back to 'ponzu' marinated eggplant & chicken recipe. To make 'ponzu' marinated eggplant & chicken you only need 12 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook 'Ponzu' Marinated Eggplant & Chicken:
- You need (*about 300g) Eggplants
- Provide Sweet Green Chilli *cut into a size that is easy to eat
- Take Canola Oil OR Vegetable Oil
- Use Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar
- Take small piece Ginger *grated
- Take Mirin
- You need Sugar
- Take Chicken Tenderloins / Breast Fillets
- Prepare Salt & Pepper
- Provide Potato Starch / Corn Starch Flour
- Provide Oil for cooking
- Prepare Spring Onion *finely chopped
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.
Mix well until sugar is dissolved. Chill and marinate eggplants for overnight. Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Eggplant boiled then marinated in oil, garlic, red pepper and vinegar. Marinated eggplant is usually served as an appetizer, but when I made it the other day I ate so much it wound up as dinner.
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