An Amazing Recipe for Chicken and Eggplant

 

Ingredients

Chicken breast: 1 piece

・Eggplant: 2

・Long green onion (negi): 1/3 stalk

・Potato starch: 2.5 tbsp

・Oil: 3 tbsp

・Sake: 1/2 tbsp

・Salt: A pinch

Seasonings (A)

・Vinegar: 2 tbsp

・Water: 1 tbsp

・Mentsuyu (3x concentrated): 1 tbsp

・Sesame oil: 1 tbsp

・Sugar: 2 tsp

・White sesame seeds: 1 tsp

・Grated ginger: 1 tsp

■ Main tools needed

Cutting board, kitchen knife, plastic bag, frying pan, mixing bowl

■ Instructions

① Remove the skin from the chicken breast and cut it into bite-sized pieces; cut the eggplant into irregular chunks (*rangiri*); and coarsely chop the long green onion.

② Place the eggplant and 1/2 tablespoon of potato starch into a plastic bag and shake well to coat evenly. Spread the oil in a large frying pan, and—without turning on the heat yet—arrange the eggplant on one side of the pan.

③ Add the chicken, sake, and salt & pepper to the same plastic bag and massage the mixture; then add 2 tablespoons of potato starch and shake well to coat everything evenly.

④ Arrange the chicken on the other side of the frying pan and turn the heat to medium. Once the oil begins to sizzle, cook undisturbed for 3–4 minutes until browned; then flip and cook the other side until similarly browned and cooked through. The key is to avoid moving the ingredients around too much while cooking.

⑤ Combine the chopped onion and seasonings (A) in a mixing bowl, then toss the chicken and eggplant in the mixture to coat. It is now ready to serve.