Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, soft simmered ground chicken, atsuage, and eggplants. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Atsuage is deep fried Tofu that you can use without any breaking or using batter. Atsuage is an important ingredient in Japanese cooking, especially in Nimono (boiled and seasoned vegetables Atsuage is best eaten hot and fresh "as is," with simply Soy Sauce and grated ginger, like in this recipe. Using curry chicken as a base, we'll add some diced eggplant (aka baigan, melongene or aubergine) as well as some cubed potato and simmer it all in a lovely.
Soft Simmered Ground Chicken, Atsuage, and Eggplants is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Soft Simmered Ground Chicken, Atsuage, and Eggplants is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have soft simmered ground chicken, atsuage, and eggplants using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Soft Simmered Ground Chicken, Atsuage, and Eggplants:
- Get 250 grams Ground chicken
- Get 1 thumb Ginger
- Prepare 1 large Atsuage
- Take 4 Eggplants
- Get 8 Shishito peppers
- Take 500 ml ★Dashi stock
- Make ready 4 tbsp each ★Sake, soy sauce, sugar
- Make ready 1 small pinch ★Red chili pepper (thin round slices)
- Make ready 1 Katakuriko slurry
- Get 1 Sesame oil (or vegetable oil)
Simmered Pork with Carrot, Crab Meat and Chinese Vermicelli Salad. Fried Chicken with Leek Sauce, Miso Soup with Grilled Eggplant. Ground Meat and Vegetable Curry, Sweet Pickled Cucumber. Similar to ground turkey, ground chicken is also relatively lean and cooks in much the same way.
Steps to make Soft Simmered Ground Chicken, Atsuage, and Eggplants:
- Mince the ginger. Peel 4 strips off alternating sections of the eggplants lengthwise, and cut into 1-2 cm thick round slices. Remove the stems off the shishito peppers, and cut the atsuage into bite-sized pieces.
- Heat a large amount of sesame oil in a frying pan, and stir-fry the eggplants over high heat until they become soft and wilted. Add the shishito peppers, and briefly stir-fry, and remove from the pan.
- Add more sesame oil into the same pan, and stir-fry the ground chicken and ginger until the chicken becomes crumbly.
- Mix in the ★ ingredients and atsuage, and simmer for 6-7 minutes over medium heat.
- Thicken the sauce with katakuriko slurry and return the stir-fried eggplants and shishito peppers to the pan. Mix well and you're done.
- Serve on a plate and enjoy.
Remember, ground chicken makes a great substitute for ground turkey, and there's nowhere I love this swap more than a hearty meat sauce. Chicken and eggplant in garlic sauce is my all-time favorite dish from the Chinese takeout menu. Do you love eating eggs for breakfast? Eggs give me the energy I need to start my day. I enjoy making omelets because they are endlessly versatile and fun to make.
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