Thursday, March 18, 2010

Recipe for Success

At least half of the meals that I cook are loosely based on a recipe, if not completely improvised. The results are mixed at best, but every once in a while, I create something good. My most recent concoction came out quite while, so I've decided to record it for posterity.

4 boneless skinless chicken breasts, shredded
1 large eggplant, cut into bite-sized strips
2 onions, finely chopped
3 tbs oyster sauce
2 tbs rice wine
2 tsp sugar
4 cloves minced garlic
chili sauce (as much or as little as you want)
2 tbs corn starch
2 tsp water (just enough to make a paste out of the corn starch)
1 tbs soy sauce

  • In a large bowl, mix the eggplant with the oyster sauce, sugar, 1 tbs of rice wine, and chili sauce until all of the pieces are coated
  • Shred the chicken breasts and mix with the soy sauce and the rest of the rice wine
  • Mix the water and corn starch with some soy sauce and chili sauce and set aside
  • In a large wok, brown the chicken with the onions
  • Remove the chicken & onions and saute the eggplant
  • When the eggplant is almost done, add the chicken back in and mix together
  • Add the water & corn starch mixture and mix well, then simmer covered on low heat for about five minutes

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