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Grilled aubergines stuffed with Chicken Miso escabeche
Grilled aubergines stuffed with Chicken Miso escabeche – Recipes

This dish uses the traditional escabeche technique from Spain, Latin America, and the Philippines, preserving food with vinegar. The chef updates this method with cinnamon, anise, various vinegars, and Asian elements like dashi and miso. The result is a chicken escabeche with aubergines, served as a cold or ambient starter, combining old techniques with a modern twist.

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Ingredients

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For the chicken and aubergines

  • Knorr Chicken Stock Powder - Ingredients: For the chicken:
  • Olive oil 200.0 ml
  • Chicken, whole ,cut into serving pieces 1200.0 g
  • Garlic cloves, peeled and crushed 200.0 g
  • Red onions, large dice 300.0 g
  • Carrots, peeled and sliced into large dice 250.0 g
  • Fennel, large dice 200.0 g
  • Red bell pepper, large dice 200.0 g
  • Salt 12.0 g
  • Black pepper 10.0 g
  • Bay leaves 6.0 pc
  • 5 star anise: 3-4 pcs.
  • Cinnamon 1.0 pc
  • Red vinegar 750.0 ml
  • Cider Vinegar 750.0 ml
  • White grape juice 500.0 ml
  • Knorr Professional Chicken Stock Powder (6x1kg) 40.0 g
  • For the eggplants:
  • Baby eggplants or aubergines 20.0 pc
  • Cornflour, diluted in 30ml water 15.0 g
  • Sesame seeds 10.0 g
  • Katsuobushi (optional) 3.0 g
  • Chives 2.0 g
Created By:
Peio Cruz

Peio Cruz

 https://www.instagram.com/chefpeiocruz?igsh=MXc5Y2R5cDg0eGRxMA==

This dish uses the traditional escabeche technique from Spain, Latin America, and the Philippines, preserving food with vinegar. The chef updates this method with cinnamon, anise, various vinegars, and Asian elements like dashi and miso. The result is a chicken escabeche with aubergines, served as a cold or ambient starter, combining old techniques with a modern twist.

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Preparation

  1. For the chicken and aubergines

    For the Chicken:
    • Fry the chicken pieces in a pan with olive oil until brown, leaving the inside uncooked. Set aside. 
    • In the same pan, fry the garlic, carrots, fennel, onion, and bell peppers. 
    • Add the seasoning and spices - salt, black pepper, anise, cinnamon, and bay leaves. Return the chicken pieces and cook for a few minutes all together. 
    • Add all the liquids and the Knorr Chicken Stock Powder. Cook slowly for around 35 minutes, covered. 
    • Check if the chicken is properly cooked, then add the miso (previously dissolved in the same boiling liquid) and sesame oil, adjusting the salt as needed. 
    • Once everything is cooked and adjusted, keep aside or refrigerate overnight. 
    • For the following day, shred the chicken meat from the bones for the eggplant.
    For the Eggplants:
    • When the temperature is ambient, take out the chicken strings from the meat pieces.
    • Grill the aubergines and keep them covered to finish cooking the inside. Then peel them carefully, trying to keep the shape. 
    • Make a vertical slit on the eggplant to make a small pocket, then stuff the aubergines with the shredded chicken meat.    
    For the Sauce:
    • Pass the cooking liquid through a colander and reduce. Add some corn flour to get a thicker and smooth consistency. Taste and adjust seasoning. 
    • Plate the dish by serving the sauce on the bottom of a serving plate. Top with the stuffed eggplant and sprinkle with toasted sesame seeds, pickled red onion, and chives. 
Created By:
Peio Cruz

Peio Cruz

 https://www.instagram.com/chefpeiocruz?igsh=MXc5Y2R5cDg0eGRxMA==