![]() Garnish with extra green onions, and serve with a side of steamed rice. Stir in the sauce and eggplant, and chicken and cook until sauce has thickened, about 3-5 minutes. This is quite a spicy dish, but you can tone down the heat by adjusting the quantity of chili to suit your own familys taste. Add in green onions, ginger, and shiitake mushrooms and cook another 3 minutes. Add in bell peppers and cook about 2-3 minutes. Heat remaining tablespoon canola oil in the pan over high heat and add garlic and shallots.Add eggplant slices to wok in a single layer and cook until crisp and light golden brown, about 2 minutes on each side. Cook chicken pieces in a large wok over medium high heat with 1 tablespoon canola oil until browned on both sides but not cooked through. Meanwhile, season the chicken pieces with a pinch or two of white pepper and kosher salt, toss to combine. Season chicken pieces with salt and pepper. Once hot, add in a tablespoon of the toasted sesame oil. Add eggplant slices to wok in a single layer and cook until crisp and light golden brown, about 2 minutes on each side. To start, preheat your wok or a 12-inch chef’s pan on high heat.Season chicken pieces with salt and pepper.To make the sauce: In a small bowl whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, tomato paste, sesame oil, sambal oelek, and brown sugar.Remove from oven, drain and pat dry on paper towels. With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices. Microwave for 1½ minutes until just soft but not mushy, checking on it after 1 minute. Place in a microwave-safe bowl and cover pieces with water. It’s made with silky smooth shredded meat (usually pork but sometimes chicken too), Sichuan pickled red chilies, chewy wood ear mushrooms and crunchy bamboo shoots. ![]()
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