Monday, September 27, 2004

Ginger and Garlic Eggplant Chicken
Here's a recipe that I threw together tonight. A bit of a Kung Po style. With the marinaded chicken and the garlic and ginger, this recipe gets the Chi flowing. Zesty!
  • 1.5 lbs Chicken (diced)
  • 1 Large Onion (diced)
  • 1 Eggplant (diced)
  • 2 tbl Olive Oil
  • 2 tbl Peanut Oil
  • 4 Cloves Garlic
  • 1 tbl Ginger
  • 1/4 Soy Sauce
  • 1/4 Water
  • 1/2 tbl Thai Hot Chili Sauce
  • 2 tbl Honey
  1. Dice the chicken and Marinade for 4 hours.
  2. Toss Eggplant in Olive Oil and broil until slightly browned. (Having the Eggplant slightly cooked sped up the process.)
  3. Heat up pan, add Peanut Oil, and add Chicken (without Marinade). Brown.
  4. Saute in Onions.
  5. Mix in Eggplant
  6. Add Marinade and simmer for a few minutes.
Serve with rice.

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