Aubergine And Chicken with Thin Noodles

The aubergine absorbs the wonderful taste, giving this dish a deep flavour.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 20 min Cook: 20 min

Ingredients

Aubergine 1/2
Chicken breast 2
potato starch or cornflour as required
Salt & pepper as required
Vegetable oil as required
Soy sauce as required
Sugar 1 tbsp
Mirin 1 tbsp
Vinegar as required
Dashi broth 500ml
Cucumber 1/3
Ginger as required
Cooked thin noodles (somen) for 4 people

Method

1
Chop the chicken into bitesize pieces and tenderise. Dredge with potato starch and season with salt & pepper. Fry lightly.
2
Slice the cucumber thinly and sprinkle with salt. Slice the aubergine diagonally 3-4mm thick.
3
Heat the oil in a pan and add the aubergines. Stir until browned.
4
Once cooked, add 200ml of the dashi broth and light soy sauce and mirin. Cook until most of the liquid has evaporated. Adjust the taste with the soy sauce and salt.
5
Squeeze out the water from the cucumber and mix with the finely grated ginger.
6
Put the remaining 300ml dashi in a saucepan and add some soy sauce. Bring to the boil then turn off the heat.
7
Place the cooked noodles onto a dish and place the chicken, aubergine and cucumber over it. Pour over the dashi broth from Step 6, it's ready to serve.

Tips & Note

Aubergine And Chicken with Thin Noodles

The aubergine absorbs the wonderful taste, giving this dish a deep flavour.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 20 min

Cook: 20 min

Ingredients

Aubergine 1/2
Chicken breast 2
potato starch or cornflour as required
Salt & pepper as required
Vegetable oil as required
Soy sauce as required
Sugar 1 tbsp
Mirin 1 tbsp
Vinegar as required
Dashi broth 500ml
Cucumber 1/3
Ginger as required
Cooked thin noodles (somen) for 4 people

Aubergine And Chicken with Thin Noodles

Recipe ID :1518 Posted on 04 JAN 2016

Serves 4

Prep 20min
Cook 20min
views 2,328
printed 60

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The aubergine absorbs the wonderful taste, giving this dish a deep flavour.

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Ingredients

Print Ingredients Email Ingredients
1/2
2
as required
as required
as required
as required
1 tbsp
1 tbsp
as required
500ml
1/3
as required
for 4 people

Method

Prep
20min
Cook
20min
1
Chop the chicken into bitesize pieces and tenderise. Dredge with potato starch and season with salt & pepper. Fry lightly.
2
Slice the cucumber thinly and sprinkle with salt. Slice the aubergine diagonally 3-4mm thick.
3
Heat the oil in a pan and add the aubergines. Stir until browned.
4
Once cooked, add 200ml of the dashi broth and light soy sauce and mirin. Cook until most of the liquid has evaporated. Adjust the taste with the soy sauce and salt.
5
Squeeze out the water from the cucumber and mix with the finely grated ginger.
6
Put the remaining 300ml dashi in a saucepan and add some soy sauce. Bring to the boil then turn off the heat.
7
Place the cooked noodles onto a dish and place the chicken, aubergine and cucumber over it. Pour over the dashi broth from Step 6, it's ready to serve.
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