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Chinese Recipe : Sliced Chicken Breast with Chinese Eggplant in Garlic Sauce
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Serves 2-4
Courtesy of Panda Express
Main Ingredients
- 6 ounces marinated sliced chicken breast
- 1/2 ounce sliced green onions (2 inches long)
- 1 1/2 tablespoons cornstarch mix (50 percent water, 50 percent cornstarch)
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 12 ounces Chinese eggplant tri cut (3 inches long x 1 inch wide x 1 inch thick)
Marinade
- 1 egg white
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- Pinch of salt
Group A
- 2 tablespoons chopped, fresh garlic
- 2 ounces diced red bell pepper
Group B
- 1 teaspoons cooking wine
- 2 tablespoons Lee Kum Kee soy sauce
- 1 tablespoon Lee Kum Kee oyster sauce
- 3/4 cup water
Preparation:
- Combine the marinade ingredients, and marinate the sliced chicken breast for at least 2 hours in a refrigerator.
- After washing, lay the eggplant on the cutting board and cut off the stem. Use your right hand to hold the knife. Use your left hand to hold and roll the eggplant as you make triangular cuts.
Directions:
- Add 2 tablespoons of vegetable oil into a non-stick wok and heat for 20 seconds.
- Add the marinated sliced chicken breast. Stir quickly, separate the meat, and then cook for approximately 30 seconds. Remove the chicken and drain well.
- Place Group A into the heated wok and stir for 5 seconds.
- Add Group B and the eggplant, stir until the sauce boils. Turn the flame to low and place a cover over the wok. Cook for 2-3 minutes and make sure the sauce does not dry out.
- After 2 minutes, remove the cover to check if the eggplant is well cooked. Add the cornstarch mix slowly.
- Add the cooked chicken breast back into the wok. Stir and fold. Mix well with the sauce again.
- Add the green onions and sesame oil. Continue stirring and folding (flipping) until the ingredients are thoroughly mixed.
- Ready to serve!
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