Aubergine And Chicken with Thi

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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

Prep

20min

Cook

20min

Chop the chicken into bitesize pieces and tenderise. Dredge with potato starch and season with salt & pepper. Fry lightly.

Slice the cucumber thinly and sprinkle with salt. Slice the aubergine diagonally 3-4mm thick.

Heat the oil in a pan and add the aubergines. Stir until browned.

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.

Squeeze out the water from the cucumber and mix with the finely grated ginger.

Put the remaining 300ml dashi in a saucepan and add some soy sauce. Bring to the boil then turn off the heat.

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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