Serves: 4
Total Calories: 317
1. Skin and bone chicken then slice thin and cut in strips. Combine cornstarch, soy sauce and sherry. Add to chicken and toss to coat.
2. Peel eggplant cut in strips and parboil. Seed and shred chili peppers. Mince ginger root and garlic.
3. Heat oil. Add chili peppers stir-fry until they change color. Remove from pan.
4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (1-2 minutes). Add ginger root and garlic stir-fry a few times more.
5. Add stock and eggplant return chili peppers. Cook, stirring, 1-2 minutes to heat through and blend flavors. Serve at once.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken With Eggplant And Hot Peppers recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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