At the Asian market I also picked up Chinese eggplants. They are thinner, have a milder flavor, and a more smooth texture than regular eggplants. I thought it would be appropriate to prepare it Asian style with ginger, soy sauce, and chili, and since I had some chicken thigh meat that is what I prepared it with. Chicken thighs are more juicy and flavorful than chicken breast. The secret to the success of this dish was the use of some frozen cubes of concentrated chicken stock, which Conor rightly refers to as ‘flavor bombs’. The chicken stock adds an additional level of flavor. This dish was delicious and only took about half an hour to prepare from start to finish. I’ll definitely make it again. Here’s what I did…
2-3 Chinese eggplants
225 grams (.5 lb) boneless and skinless chicken thighs
6 Tbsp vegetable oil
1 big or 2 small shallots, minced
2 tsp freshly grated ginger
2 tsp minced chile pepper
1 tsp minced cilantro leaves
2 Tbsp soy sauce
2 Tbsp highly concentrated homemade chicken stock
rice for serving
Season the chicken with salt. Heat the remaining 2 Tbsp vegetable oil in a frying pan and add the chicken. Stir-fry until the chicken has lost its raw color on all sides. Take it out of the pan with a slotted spoon and set aside.
This is nice with a dry but fatty riesling, such as a dry one from Mosel in Germany.
Soufflés have a reputation of being difficult, but they are not that hard and extremely festive. Soufflés can be both sweet and savory. This raspberry soufflé is great for either breakfast or dessert.