Chicken, squash and eggplant stir fry

June 21, 2005

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Filed under My recipes; Poultry; chicken, eggplants, Kitchen experiments

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Ingredients :

1 chicken breast
1/4 kalabasa (squash)
2 medium-sized eggplants
1 tbsp. of finely minced garlic
1 large onion
2 plump tomatoes
2 c. of chicken or beef broth
salt and pepper to taste
1 tbsp. of tapioca or corn starch
1/2 c. of cooking oil
some chopped parsley for garnish

Cooking procedure :

Debone the chicken breast. Cut the meat into thin slices–the more slices, the better. Season with salt and pepper. Reserve (freeze) the bones for making broth.

Cut off the skin of the squash and scrape off the seeds. Cut into bite-size pieces.

Trim the ends of the eggplants and cut diagonally into 1/2 inch slices.

Disperse the starch in half a cup of broth.

Peel and thinly slice the onion. Dice the tomatoes.

Heat the cooking oil in a wok or shallow cooking pan until it starts to smoke. Fry the eggplants until lightly browned. Do not overcook. Remove with a slotted spoon. Drain on paper towels and set aside.

Reheat the oil until smoking. Stir fry the chicken pieces over very high heat. A few minutes will fully cook the meat. Remove with a slotted spoon and drain on paper towels.

Pour off the cooking oil until only about 2 tablespoonfuls remain. Saute the garlic, onion and tomatoes until limp. Add the squash and stir fry for a few seconds. Pour in the broth. Season lightly with salt and pepper. Bring to a boil, lower the heat, cover and simmer for about 10 minutes or until the squash is almost done. Add the cooked chicken and eggplant slices to the wok or pan. Stir a few times. Pour in the starch solution and cook, stirring lightly until the sauce thickens and clears. Turn off the heat. Sprinkle the parsley over the chicken and vegetables and stir lightly a few times. Serve at once.

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Oven – grilled chicken with corn sauce »

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