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We hope you got benefit from reading it, now let’s go back to 'ponzu' marinated eggplant & chicken recipe. To cook 'ponzu' marinated eggplant & chicken you only need 12 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook 'Ponzu' Marinated Eggplant & Chicken:
- Prepare (*about 300g) Eggplants
- You need Sweet Green Chilli *cut into a size that is easy to eat
- You need Canola Oil OR Vegetable Oil
- Provide Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar
- Get small piece Ginger *grated
- You need Mirin
- You need Sugar
- Take Chicken Tenderloins / Breast Fillets
- Provide Salt & Pepper
- Get Potato Starch / Corn Starch Flour
- Prepare Oil for cooking
- You need 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.
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