Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, 'ponzu' marinated eggplant & chicken. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
'Ponzu' Marinated Eggplant & Chicken is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. 'Ponzu' Marinated Eggplant & Chicken is something that I’ve loved my whole life. They’re fine and they look fantastic.
The summer in Japan is severe. Using fresh eggplant picked right out of my backyard Italian garden, I show you how to make an Italian classic. Grilled eggplant marinated in a spicy garlic and herb marinade is a delicious, gluten-free addition to I made a big batch of this marinated eggplant recipe for my birthday dinner a few weeks ago as part. Combine ponzu, sugar, vinegar, garlic, chilies, and olive oil in a medium bowl and whisk until sugar is dissolved.
To get started with this particular recipe, we must prepare a few components. You can cook 'ponzu' marinated eggplant & chicken using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make 'Ponzu' Marinated Eggplant & Chicken:
- Take 1-2 (*about 300g) Eggplants
- Make ready 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
- Prepare 1 small piece Ginger *grated
- Take 1 tablespoon Mirin
- Get 1 teaspoon Sugar
- Make ready 400 g Chicken Tenderloins / Breast Fillets
- Make ready Salt & Pepper
- Take 2 tablespoons Potato Starch / Corn Starch Flour
- Take Oil for cooking
- Get 1 Spring Onion *finely chopped
Especially this year: it seems to be Eggplant Nirvana out there this. Transfer the ponzu to an airtight container and refrigerate until using (the ponzu will keep refrigerated. Thin slices of eggplant are lightly fried, then marinated in lots of fresh herbs and garlic overnight for a delicious vegan Italian antipasto. Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or dressing for.
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.
Thin slices of eggplant are lightly fried, then marinated in lots of fresh herbs and garlic overnight for a delicious vegan Italian antipasto. Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or dressing for. Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Asian Marinated Eggplant might be just the side dish you are searching for. Eggplant boiled then marinated in oil, garlic, red pepper and vinegar.
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