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, .

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