Microwave Steamed Sour Chicken And Eggplant Recipes

EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]

Steps:

• Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
• Add chicken and let cook until no longer pink on the outside, about 5 minutes.
• Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
• Add in fresh spinach, mix and let cook until spinach wilts.
• Garnish with fresh basil and season to taste.

GREEN CURRY WITH CHICKEN AND EGGPLANT

Steps:

• Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
• Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.

STEAMED EGGPLANT

Steps:

• Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.

SWEET & SOUR EGGPLANT

Steps:

• In a saucepan, combine the water and sugar and stir over high heat until the sugar dissolves.
• Cook without stirring until a light amber caramel forms, about 2 minutes.
• Off the heat, add the vinegar.
• Cook the caramel over very low heat just until it softens, about 1 minute.
• Add the tomatoes, garlic and 1/4 cup of the oil and season with salt and white pepper.
• Simmer over moderately low heat until thickened, about 30 minutes.
• Meanwhile, preheat the oven to 400°F
• Brush a large rimmed baking sheet with 2 tablespoons of the oil.
• Arrange the eggplant on the sheet and brush with the remaining 2 tablespoons of oil; season with salt and white pepper.
• Roast the eggplant for 10 minutes, then flip and roast for 10 minutes longer, until tender and lightly golden.
• Arrange the eggplant slices in an 8x11-inch baking dish in slightly overlapping rows.
• Spoon two-thirds of the tomato sauce on top and bake for 20 minutes, until bubbling and browned around the edges.
• Sprinkle the cheese and mint on top and serve warm or at room temperature, passing the remaining sauce on the side.
• *WINE: Try Cusumano's plush, fruity 2005.

MICROWAVED ITALIAN EGGPLANT

Steps:

• Cut eggplant into 3/4-in. slices. In a shallow bowl, combine the bread crumbs and oregano. Brush one side of each eggplant slice with mayonnaise. Dip mayonnaise side into crumb mixture; place crumb side up in a shallow 2-qt. microwave-safe dish. , Cover and microwave on high for 6-8 minutes or until tender. Drizzle with spaghetti sauce and sprinkle with cheeses. Cook, uncovered, 1 minute longer or until sauce is heated through.

INDIAN CURRY WITH POTATOES, CHICKEN, AND EGGPLANT

Steps:

• Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
• Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
• Serve with hot basmati rice or naan/chapatis/roti.

ADOBO BISAYA

Steps:

• combine all ingredients in a pan, simmer until tender or the liquid will reduce to half.
• then add cooking oil.

MICROWAVE STEAMED SOUR CHICKEN AND EGGPLANT

Steps:

• Take out the marinated chicken from the fridge about 20 minutes before starting to cook.
• Slice the eggplant along its length. Slice vertically with 1 cm width. Soak it in water with salt.
• Slice the chicken into bite-size pieces then spread and mix the cornstarch.
• Take out the seeds from the umeboshi then mash lightly. Mix it with sesame oil and sugar.
• Drain the eggplants then put it on a microwave-safe plate. Place the chicken on top then the umeboshi mixture.
• Wrap the bowl with a cling wrap or cover it with a lid. Microwave for 8 minutes using 600W.
• Mix then put in a serving plate. Garnish it with the shiso leaves then enjoy!