Stir-fried chicken w/eggplant and hot pepp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast | |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Sherry |
| 1 | Eggplant | |
| 2 | Or | |
| 3 | Chili peppers | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| 1 | Clove garlic | |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Oil |
| ¼ | cup | Stock |
Directions
1. Skin and bone chicken; then slice thin and cut in strips. Combine cornstarch, soy sauce and sherry. Add to chicken and toss to coat.
2. Peel eggplant; cut in strips and parboil. Seed and shred chili peppers.
Mince ginger root and garlic.
3. Heat oil. Add chili peppers; stir-fry until they change color. Remove from pan.
4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (1-2 minutes). Add ginger root and garlic; stir-fry a few times more.
5. Add stock and eggplant; return chili peppers. Cook, stirring, 1-2 minutes to heat through and blend flavors. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .