Eggplant with basil is a perfect combination, as the subtle taste of the eggplant is complemented by the basil's herbaceous aroma and peppery sweetness.
Today, I want to share my recipe for stir-fried eggplants with basil leaves, with added chicken meat, to make it a one-pot complete meal.
You can imagine the fantastic flavor of eggplant combined with various seasoning agents. But that's not all - I add basil leaves during the final cooking stage to enhance the flavor further. These leaves bring a whole new dimension to the dish!
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/eggplant-w... )
Ingredients A
300g eggplant
1 tsp salt
2 tbsp rice vinegar
Water sufficient to submerge the eggplants
Ingredients B
200g chicken
1/2 tsp salt
2 tsp light soy sauce
1/8 tsp ground white pepper
1 tbsp vegetable oil
1 tsp cornstarch
Ingredients C
2 egg whites
1 tbsp chopped garlic
2 handful of basil leaves
Sufficient oil to stir and deep-fry
Ingredients D
1 tbsp light soy sauce
2 tsp sugar
2 tsp sesame oil
2 tsp yellow bean paste
4 tsp chili bean paste
Ingredients E
Chopped chili to garnish
Basil leaves to garnish
Method
Prepare the eggplant for cooking:
- Wash the eggplants, removing both ends and cutting them into 2-inch pieces or thin eggplant slices.
- Place the eggplant pieces in a bowl of water added with salt and rice vinegar for 15 minutes, then remove it and drain.
- Spread the eggplant pieces in a single layer on a dry cloth or paper towel to dry them off as much as possible.
- Coat each eggplant piece with egg white.
For the chicken:
- Cut the chicken into one-inch pieces.
- Marinate it with Ingredients B for half an hour.
- Fry the chopped garlic with oil until it turns aromatic.
- Add the marinated chicken to the garlic and stir-fry over medium heat until both sides turn golden brown.
Fry the eggplant:
- Deep-fry the eggplants in hot oil for half to one minute over medium-high heat, then remove and drain the excess oil.
- Stir-fry the eggplants with a few tablespoons until golden brown.
To finish the cooking process:
- Add seasoning D to the eggplant.
- Return the chicken to the wok and mix it with the eggplant.
- Add a cup of basil leaves to the eggplant and stir-fry it briefly until it wits.
- Dish out and garnish them with chopped chili and fresh basil leaves.
#Eggplantwithbasilstirfry #eggplantrecipe
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Website: tasteasianfood.com/
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