Saturday, 12 November 2011

Braised eggplant and Xinjiang Sauté Spicy Chicken

Not many had the pleasure of trying the real authentic Chinese cuisine but apparently I happen to be a lucky girl. I am not just eating authentic Chinese food but I am eating it with my favorite Chinese friend Luna who was also so kind to take her time to teach me how to make it myself. It is not as hard as I thought but you need to have those 3 weird ingredients that you can’t really find anywhere else but a Chinese grocery store.
This is what I call a damn good Chinese dinner party!

For the Braised Eggplant you’ll need:

·  1 eggplant
·  1 head of Garlic
·  Vegetable oil for frying
·  Plain flour
·  200 gr of tomatoes
·  Light soy sauce
·  Dark soy sauce
·  2 tb of sugar

Peeled the eggplant and slice it. Sprinkle some flour over the eggplant and deep-fry the eggplant. Oil a frying pan with some vegetable oil and add half the garlic. Add the tomatoes to the pan. Once they start tender add the light soy sauce (3tb) and the dark soy sauce (1tb) and the sugar. After 2 minutes add the fried eggplant. After 5 minutes you can serve the dish with a sprinkle of the remained fresh garlic.

For the Xinjiang Sauté Spicy Chicken you’ll need:

·  1 spring onion
·  4 cloves of garlic
·  A can of beer
·  Ginger roots (4 slices)
·  5 potatoes
·  500 gr of Chicken breast
·  2 peppers
·  2 spoon of sugar
·  2 table spoon of white peppercorn
·  2 table spoon of broad bean sauce

In a frying pan put the vegetable oil and the sugar until the sugar caramelizes. Add the chicken, when it start to loose its pink color add the spring onion the slices of ginger, the 4 cloves of garlic, the white peppercorn and the broad bean sauce.

Pour the chicken and the sauce into a pot, and add the beer and enough water to cover the chicken. When it starts to boil add the potatoes and the pepper that you have previously diced. Add some salt and cover the pot.  Let it cook until the potatoes tender. 

Serve it with white rice!

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