Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, 'ponzu' marinated eggplant & chicken. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Using fresh eggplant picked right out of my backyard Italian garden, I show you how to make an Italian classic. Start by drawing out some of the eggplant's moisture—if you don't, you may end up with a rubbery result. Place steak inside a zipper-lock bag and add marinade. · Sweet, sticky and salty marinated teriyaki eggplant!
'Ponzu' Marinated Eggplant & Chicken is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. 'Ponzu' Marinated Eggplant & Chicken is something that I have loved my whole life. They are fine and they look fantastic.
To get started 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:
- Get 1-2 (*about 300g) Eggplants
- Get 1 Sweet Green Chilli *cut into a size that is easy to eat
- Get 1 tablespoon Canola Oil OR Vegetable Oil
- Get 1/4 cup Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar
- Make ready 1 small piece Ginger *grated
- Take 1 tablespoon Mirin
- Make ready 1 teaspoon Sugar
- Make ready 400 g Chicken Tenderloins / Breast Fillets
- Prepare Salt & Pepper
- Take 2 tablespoons Potato Starch / Corn Starch Flour
- Get Oil for cooking
- Get 1 Spring Onion *finely chopped
I wish I liked eggplant, I really do. Especially this year: it seems to be Eggplant Nirvana out there this. During the sweltering days of summer, chilled tofu can be quite delightful as a side dish. This simple marinated tofu is equally delicious unadorned or sprinkled as desired with sesame seeds and thinly chopped scallions.
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.
These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. Ponzu Sauce is a classic Japanese condiment that is absolutely delicious! It's a tart and tangy sauce made from citrus, mirin and other seasonings - and it is most commonly served mixed with soy sauce. In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy.
So that’s going to wrap it up with this exceptional food 'ponzu' marinated eggplant & chicken recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
