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Title: Stir-Fried Chicken W/eggplant and Hot Pepp Categories: Poultry Yield: 4 Servings 1 Chicken breast 1 tb Cornstarch 1 tb Soy sauce 1 tb Sherry 1 Eggplant 2 Or 3 Chili peppers 2 Or 3 sl Fresh ginger root 1 Clove garlic 2 tb Oil 2 tb Oil 1/4 c Stock 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 from Glen's MM Recipe Archive, http://www.erols.com/hosey. |