Aubergine with Sesame Chicken recipe
information
Young vegetables are prized in Japan for their sweet, delicate flavour. Here, small aubergines are stuffed with seasoned chicken.
ingredients
175 g (6 oz) chicken breast or thighs, skinned
1 spring onion, green part only, finely chopped
15 ml (1 tbsp) dark soy sauce
15 ml (1 tbsp) niirin or sweet sherry
2.5 ml (1/2 tsp) sesame oil
2.5 ml (1/2 tsp) salt
4 small aubergines, about 10 cm (4 in) long
15 ml (1 tbsp) sesame seeds
flour, for dusting
vegetable oil, for deep-frying
1 spring onion, green part only, finely chopped
15 ml (1 tbsp) dark soy sauce
15 ml (1 tbsp) niirin or sweet sherry
2.5 ml (1/2 tsp) sesame oil
2.5 ml (1/2 tsp) salt
4 small aubergines, about 10 cm (4 in) long
15 ml (1 tbsp) sesame seeds
flour, for dusting
vegetable oil, for deep-frying
For the dipping sauce
60 ml (4 tbsp) dark soy sauce
60 ml (4 tbsp) dashi or vegetable stock
45 ml (3 tbsp) mirin or sweet sherry
60 ml (4 tbsp) dashi or vegetable stock
45 ml (3 tbsp) mirin or sweet sherry
method
1. Remove the chicken meat from the bone and mince it finely in a food processor for 1-2 minutes. Add the spring onion, soy sauce, mirin or sherry, sesame oil and salt.
2. Make four slits in each aubergine, so they remain joined at the stem. Spoon the minced chicken mixture into the aubergines, opening them slightly to accommodate it. Dip the fat end of each stuffed aubergine in the sesame seeds, then dust with flour. Set aside.
3. To make the dipping sauce, combine the soy sauce, dashi or stock and mirin or sherry. Pour into a shallow bowl and set aside.
4. Heat the vegetable oil in a wok or deep-fryer to 196°C (385°f) Fry the aubergines, two at a time, for 3 - 4 minutes. Lift out with a slotted spoon and drain on kitchen paper. Serve with the dipping sauce.
2. Make four slits in each aubergine, so they remain joined at the stem. Spoon the minced chicken mixture into the aubergines, opening them slightly to accommodate it. Dip the fat end of each stuffed aubergine in the sesame seeds, then dust with flour. Set aside.
3. To make the dipping sauce, combine the soy sauce, dashi or stock and mirin or sherry. Pour into a shallow bowl and set aside.
4. Heat the vegetable oil in a wok or deep-fryer to 196°C (385°f) Fry the aubergines, two at a time, for 3 - 4 minutes. Lift out with a slotted spoon and drain on kitchen paper. Serve with the dipping sauce.
serving amount
serves 4
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