Dish of Chicken with Eggplant
(click to enlarge)

Chicken with Eggplant


Thailand
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
30 min
Yes		 Simple and quick to make but surprisingly satisfying, this dish uses chicken thighs and small eggplants. Serve immediately it is finished because both the basil and eggplant will darken quickly.

12
12
2
4
2
15
4
oz
oz
cl

T

T
Chicken meat (1)
Eggplant (2)
Garlic
Thai chili red (3)
Yellow Bean Sauce (4)  
Thai Basil leaves
Oil
Prep   -   (15 min)
  1. Cut CHICKEN into 1/8 inch thick slices about 1-1/2 inch long.
  2. Crush GARLIC and chop fine.
  3. Slice EGGPLANT diagonally about 1/8 inch thick. Hold in cold water acidified with a little citric acid or lemon juice.
  4. Chop CHILIS fine and mix with BEAN SAUCE (Note-1).
  5. Remove BASIL LEAVES from stems and soak in cold water (this keeps them green longer).
Run   -   (15 min)
  1. In a sauté pan heat OIL over medium heat. Fry Garlic, stirring until just golden.
  2. Stir in Chicken and fry stirring until it's lost its raw color and any liquid it exuded has been boiled off.
  3. Drain Eggplant and fold into Chicken along with Bean Sauce mix. Continue cooking, folding occasionally for about 6 minutes.
  4. Just before serving fold in Basil Leaves.
  5. Serve hot with plenty of steamed Jasmine rice.
NOTES:

  1. Chicken:

      I always use Thigh and Leg meat, which have much better flavor and texture than the cardboard breast meat we get around here.

  2. Eggplant;

      Use Japanese, Indian or some other long narrow eggplant, or Thai eggplants. For details see our Eggplants page.

  3. Thai Chilis:

      If you don't have red, green will do. If you don't have Thai chilis, use one large Serrano. For details see our Thai Chilis page.

  4. Yellow Bean Sauce:

      2 T is for Thai yellow (actually ugly brown) bean sauce which is very salty. Up that to 3 T for Vietnamese or Chinese yellow bean sauce. For details see our Yellow Bean Sauce page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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