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Hoisin Braised Chicken with Eggplant

September 1, 2014

Comfort food

Comfort food

This is an oldie but a goodie! I haven’t made it in a while as I don’t buy hoisin sauce any more but now that I make my own, this recipe has had a resurgence. It’s one of those meals that you can whip up quick smart. It’s a “low energy, get something on the table” dinner – especially if you serve it with noodles!

Typically a provincial dish, it is a variation of a previous post where the pairing of hoisin and eggplant is a perfect match. My kids love it – well, they love anything with hoisin sauce, and it is a great way to get them to eat eggplant which they could easily give a miss. Feel free to substitute the eggplant for zucchini or even celery* for an interesting variation.

Toss your leftovers with some noodles for another meal - if there are any!

Toss your leftovers with some noodles for another meal – if there are any!

The dish works well served with rice, cauliflower rice or noodles and I often mix the leftovers with noodles (shiratake or kelp) to stretch it out. I like to mince my own meat as I can regulate the texture, bought mince tends to be a bit fine. Boned pork neck or turkey can be substituted for the chicken also.

3 cloves garlic
1 large knob ginger
400g chicken thighs, in pieces
400g eggplant, cut into finger size batons
2 tabs oil or ghee
200g bone broth or vegetable stock
120g hoisin sauce
50g rice wine or sherry
pinch dried chilli flakes (optional)
Spring onions for garnish
Chop the ginger & garlic on SP 9 for 10 seconds. Add the meat in 2 batches and pulse until minced using the turbo button. Set aside.
Without rinsing the bowl, fill with 1500g water & 1 teas salt and bring to the boil for 10 minutes on SP 3 at VAROMA temp.
When the water has boiled, add the eggplant and close the lid so that all of the eggplant is submerged to blanch. Let sit for 5 minutes then drain well. If you are serving rice, start making your rice now in the Thermomix.
In a heavy based frying pan or wok, heat the oil until hot and stir-fry the meat until just turned colour. Add the drained eggplant, stock rice wine and hoisin sauce and braise for about 15 minutes until the sauce has thickened and the eggplant is tender. Taste for salt and chilli and serve with rice or toss through some noodles. Garnish with spring onions if desired.
*If using celery, slice finely and stir-fry with the chicken.


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