Posted 2 years ago
Spicy chicken with eggplant and long beans.
This is an adaptation of Fuchsia Dunlop’s “Fish-Fragrant Eggplants” recipe. I was planning to eat chicken tonight but the recipe I had selected felt unwieldy. I was tired. I didn’t feel like working so hard for dinner. Instead, I used the aforementioned recipe as a framework¹ for a slightly different dish containing not just eggplant but chicken and long beans, as well. I ended up with a spicy, saucy meal that came together very quickly. It worked out so well that I’d definitely make this again.
1: I considered passing along a recipe but decided against it. I’m not the recipe-engineering type. I can list ingredients, I can’t explain method. But if you have the recipe for “Fish-Fragrant Eggplants,” it should be fairly easy to follow along with my changes. I add a half-pound of chicken breast and about a third of a bunch of Chinese long beans. I only used one Chinese eggplant (7 ounces). I increased the chile bean sauce to 2 tablespoons, the garlic and ginger to 1 1/2 tablespoons. I thinly sliced the ginger instead of finely slicing because that’s a pita! 1 cup of stock, 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir-fry the chicken, then stir-fry the vegetables with the chile / garlic / ginger. Return chicken, add broth, simmer about 5 minutes. Slurry then scallions then vinegar then serve.
Posted on January 6th, 2011