'Ponzu' Marinated Eggplant & Chicken.
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Ingredients 'Ponzu' Marinated Eggplant & Chicken:
- You need 1-2 - (*about 300g) Eggplants.
- You need 1 - Sweet Green Chilli *cut into a size that is easy to eat.
- Give 1 tablespoon of Canola Oil OR Vegetable Oil.
- Need 1/4 cup of Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar.
- Provide 1 for small piece Ginger *grated.
- Provide 1 tablespoon - Mirin.
- Need 1 teaspoon of Sugar.
- Provide 400 g of Chicken Tenderloins / Breast Fillets.
- You need for Salt & Pepper.
- Provide 2 tablespoons - Potato Starch / Corn Starch Flour.
- Give of Oil for cooking.
- Need 1 Spring Onion *finely chopped.
'Ponzu' Marinated Eggplant & Chicken instructions:
- 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..
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