Chinese Basil Chicken With Eggplant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I love Asian food and except for a couple of restaurants in Milan, you cant find GREAT Chinese. This is a quick and easy recipe. Not to mention healthy. Ingredients:
1 lb boneless chicken |
3 scallions or green onion with stems |
2 long chinese eggplants |
1/2 cup thinly sliced bamboo shoots |
1 red bell pepper |
3 tbs of oyster sauce |
2 tbs of soy sauce |
2 tbs of sweet and sour sauce |
3 cloves of garlic |
5 slivers of sushi ginger ( or 1/2 inch of ginger) |
4 tbs of water |
8-10 leaves of basil |
3 tbs of oil |
Directions:
1. Chop your chicken into bite sized pieces and set aside
2. Dice your scallions, eggplant and bell pepper and set aside
3. Heat a wok on the highest possible flame and when hot add your scallions and cook for 2 min, stirring constantly with a wooden spoon and remove to a dish.
4. To the same wok, add your cubed bell pepper and cook on high flame for about 5 min, stirring constantly
5. Add your bamboo shoots, cook on high for about 2 min and set aside
6. Do the same with the eggplant, while cooking after about 4 min, add your 2 tbs of oil and fry for another 3-4 min and set aside ( the eggplant should soak all the oil)
7. Using a mortar and pestle, pulverize your garlic and ginger.
8. Add 1 tbs of oil in the wok and again on the highest heat possible, fry your ginger and garlic for about 1 min.
9. Add your diced chicken to this and cook for 3-4 mins
10. Add your oyster sauce, soy sauce, sweet and sour sauce and water and cook for another 6 min.
11. Add your veggies and basil and cook for 4 mins.
12. Serve with hot white rice or noodles.
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