Miso Chicken Aubergine Recipe
This Miso Chicken Aubergine is what comfort food should be: warming, spicy and just too good not to lick the plate!
Equipment
- Frying Pan
Ingredients
- 2 aubergines cut into cubes
- 500 g chicken thighs chopped
- vegetable frying oil*
- 1 ½ tbs white miso
- 300 ml warm water
- 2 tbsps dark soy sauce
- chili flakes to taste
- 2 cloves garlic
- toasted black sesame seeds
- 2 spring onions chopped
Instructions
- Chop the aubergines into cubes and fry them in a frying pan with vegetable oil* until soft and golden, then move into a bowl.
- Chop your chicken in stripes, then fry it in the same vegetable oil you previously used for the aubergines.
- Once the chicken is browned, add the soy sauce, water and miso until they are both well incorporated
- Sprinkle the chilli flakes, then crush the garlic cloves and mix well.
- Add the aubergines and let everything simmer until the liquid has reduced to half the amount it was initially.
- Chop the spring onions finely and set them aside.
- Once the chicken is cooked and the liquid has reduced, plate this dish on top of cooked white rice or noodles and sprinkle with the spring onions and toasted black sesame seeds.
Notes
- You can serve this on its own, with white rice or on top of noodles
- *The quantity of vegetable frying oil depends on your pan size. You will need only enough to fry them, so enough to cover the bottom of your pan (we are not deep frying)