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We hope you got insight from reading it, now let’s go back to 'ponzu' marinated eggplant & chicken recipe. You can have 'ponzu' marinated eggplant & chicken using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare 'Ponzu' Marinated Eggplant & Chicken:

1. Get (*about 300g) Eggplants
2. Take Sweet Green Chilli *cut into a size that is easy to eat
3. Provide Canola Oil OR Vegetable Oil
4. Get Ponzu *OR 2 tablespoons Soy Sauce & 2 tablespoons Rice Vinegar
5. Use small piece Ginger *grated
6. Get Mirin
7. Use Sugar
8. You need Chicken Tenderloins / Breast Fillets
9. Use Salt & Pepper
10. Take Potato Starch / Corn Starch Flour
11. Provide Oil for cooking
12. You need Spring Onion *finely chopped

Instructions to make 'Ponzu' Marinated Eggplant & Chicken:

1. Place Ponzu (Soy Sauce & Vinegar), Mirin and Ginger (and Sugar if you like) in a bowl and mix well to make the sauce.
2. Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. Then cut into smaller pieces.
3. Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured.
4. Add Green Sweet Chilli, cover with the lid and cook until all eggplant pieces are soft. Adding 1-2 tablespoons Water would help steam-cook the vegetables.
5. Transfer the cooked vegetables into a deep dish or bowl, pour over the ponzu sauce and set aside.
6. Cut Chicken Tenderloins or Breast Fillets into 3 to 4cm size, lightly season with Salt & Pepper, then coat with Potato Starch Flour. This layer of flour will turn to jelly-like when combined with sauce.
7. Heat Oil in a frying pan and cook Chicken. Tenderloins won’t take long to cook. You don’t need to brown the Chicken.
8. Place marinated vegetables in a serving bowl, place chicken on top, then pour over the marinade. Sprinkle chopped Spring Onion over and serve.

Mix well until sugar is dissolved. Chill and marinate eggplants for overnight. Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Eggplant boiled then marinated in oil, garlic, red pepper and vinegar. Marinated eggplant is usually served as an appetizer, but when I made it the other day I ate so much it wound up as dinner.

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