Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, 'ponzu' marinated eggplant & chicken. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
'Ponzu' Marinated Eggplant & Chicken is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. 'Ponzu' Marinated Eggplant & Chicken is something that I’ve loved my entire life. They’re nice and they look fantastic.
Place Ponzu (Soy Sauce & Vinegar), Mirin and Garlic (and Sugar if you like) in a bowl and mix well to make the sauce. 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 and almost soft. Quick and easy pan fried sliced eggplant served with delicious sauce made from ponzu and sesame oil.
To begin with this particular recipe, we have to prepare a few components. You can have 'ponzu' marinated eggplant & chicken using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make 'Ponzu' Marinated Eggplant & Chicken:
- Make ready 1-2 (*about 300g) Eggplants
- Get 1 Sweet Green Chilli *cut into a size that is easy to eat
- Make ready 1 tablespoon Canola Oil OR Vegetable Oil
- Prepare 1/4 cup Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar
- Make ready 1 small piece Ginger *grated
- Take 1 tablespoon Mirin
- Take 1 teaspoon Sugar
- Take 400 g Chicken Tenderloins / Breast Fillets
- Get Salt & Pepper
- Prepare 2 tablespoons Potato Starch / Corn Starch Flour
- Take Oil for cooking
- Prepare 1 Spring Onion *finely chopped
Eggplant is a wonder vegetable and it can be so brilliant in many different flavours. Great recipe for 'Ponzu' Marinated Eggplant & Chicken. When it is too hot and you don't want to eat anything, this dish might still work on your appetite. Vinegary flavour always helped me to eat in the stinking hot summer in Japan.
Steps 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.
When it is too hot and you don't want to eat anything, this dish might still work on your appetite. Vinegary flavour always helped me to eat in the stinking hot summer in Japan. Eggplant is a wonder vegetable and it can be so brilliant in. Fresh lemon juice and orange juice give this sauce a citrus snap. Insert a chopstick or skewer to create a hole, which helps to evaporate moisture while cooking.
So that’s going to wrap it up for this special food 'ponzu' marinated eggplant & chicken recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
