Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, 'ponzu' marinated eggplant & chicken. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

'Ponzu' Marinated Eggplant & Chicken is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. 'Ponzu' Marinated Eggplant & Chicken is something that I have loved my whole life. They are nice and they look fantastic.

Using fresh eggplant picked right out of my backyard Italian garden, I show you how to make an Italian classic. Start by drawing out some of the eggplant's moisture—if you don't, you may end up with a rubbery result. Place steak inside a zipper-lock bag and add marinade. · Sweet, sticky and salty marinated teriyaki eggplant!

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 'ponzu' marinated eggplant & chicken using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make 'Ponzu' Marinated Eggplant & Chicken:

1. Get 1-2 (*about 300g) Eggplants
2. Take 1 Sweet Green Chilli *cut into a size that is easy to eat
3. Make ready 1 tablespoon Canola Oil OR Vegetable Oil
4. Prepare 1/4 cup Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar
5. Prepare 1 small piece Ginger *grated
6. Prepare 1 tablespoon Mirin
7. Make ready 1 teaspoon Sugar
8. Make ready 400 g Chicken Tenderloins / Breast Fillets
9. Get Salt & Pepper
10. Prepare 2 tablespoons Potato Starch / Corn Starch Flour
11. Get Oil for cooking
12. Prepare 1 Spring Onion *finely chopped

I wish I liked eggplant, I really do. Especially this year: it seems to be Eggplant Nirvana out there this. During the sweltering days of summer, chilled tofu can be quite delightful as a side dish. This simple marinated tofu is equally delicious unadorned or sprinkled as desired with sesame seeds and thinly chopped scallions.

Steps to make 'Ponzu' Marinated Eggplant & Chicken:

1. Place Ponzu (Soy Sauce & Vinegar), Mirin and Ginger (and Sugar if you like) in a bowl and mix well to make the sauce.
2. Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. Then cut into smaller pieces.
3. Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured.
4. Add Green Sweet Chilli, cover with the lid and cook until all eggplant pieces are soft. Adding 1-2 tablespoons Water would help steam-cook the vegetables.
5. Transfer the cooked vegetables into a deep dish or bowl, pour over the ponzu sauce and set aside.
6. Cut Chicken Tenderloins or Breast Fillets into 3 to 4cm size, lightly season with Salt & Pepper, then coat with Potato Starch Flour. This layer of flour will turn to jelly-like when combined with sauce.
7. Heat Oil in a frying pan and cook Chicken. Tenderloins won’t take long to cook. You don’t need to brown the Chicken.
8. Place marinated vegetables in a serving bowl, place chicken on top, then pour over the marinade. Sprinkle chopped Spring Onion over and serve.

These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. Ponzu Sauce is a classic Japanese condiment that is absolutely delicious! It's a tart and tangy sauce made from citrus, mirin and other seasonings - and it is most commonly served mixed with soy sauce. In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy.

So that is going to wrap it up for this exceptional food 'ponzu' marinated eggplant & chicken recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!