Sunday, October 08, 2006
Chicken and Eggplant - not Changs, but good.
I get a lot of hits on this site from people looking for the great PF Changs Eggplant and Ground Chicken recipe. Sorry folks, but I don't have it & I don't know who does. If you do, please let me know.
What I DO have is this recipe, though, for Chicken and Eggplant. I've made it many times over the years and while it's not Changs' it not bad at all. It's got some of the heat (you can add as much as you like), and the texture is ok, too. Thought the recipe calls for chicken breasts, I use usually use a mixture of breast and thigh meat.
I think using dark soy, adding some hoisin, and not sweeating the eggplant as long would put it closer to Changs'.
CHICKEN & EGGPLANT
From Good Housekeeing Magazine, September 1993, “Chicken Festival Cookbook”
Makes 6 servings
6 medium-size skinless, boneless chicken-breast halves (about I pound)
6 medium-size baby eggplants (about2 pounds) or 2 small eggplants(about 1 pound each)
2 tablespoons salad oil
1 garlic clove, minced
1 tablespoon grated, peeled ginger root or 1 teaspoon ground ginger
1 cup regular long-grain rice
¼ cup soy sauce
¼ cup red wine vinegar
3 tablespoons sugar
2 tablespoons Oriental sesame oil
2 teaspoons cornstarch
¼ teaspoon crushed red pepper
1. Prepare rice as label directs; keep warm.
2. Cut chicken-breast halves length wise into ½ -inch-wide strips. Cut each baby eggplant lengthwise in half. (If using regular eggplants, cut each crosswise in half, then length wise into 1-inch-wide strips.)
3. In 12-inch skillet over high heat in hot salad oil, cook chicken until lightly browned and it loses its pink color throughout. With slotted spoon, remove chicken to bowl.
4. In drippings in skillet over high heat, heat eggplant, garlic, ginger and ½ cup water to boiling. Reduce heat to medium-low; cover and cook, stirring occasionally, until liquid evaporates and eggplant is very tender, about 20 minutes.
5. Meanwhile, in cup, with fork, mix soy sauce, vinegar, sugar, Oriental sesame oil, and cornstarch until blended.
6. To eggplant in skillet, add cooked chicken, soy-sauce mixture, and crushed red pepper; over high heat, heat to boiling. Reduce heat to medium and cook stirring until sauce boils and thickens slightly.
7. Serve chicken mixture with rice.
The nutritional information and the original recipe as it appear in print in 1993 can be found on the Good Housekeeping site.