Grilled aubergines stuffed with Chicken Miso escabeche

Name: Grilled aubergines stuffed with Chicken Miso escabeche
Yield: 100
Ingredients: 0.0 Knorr Chicken Stock Powder - Ingredients: For the chicken:; 200.0ml Olive oil; 1200.0g Chicken, whole ,cut into serving pieces; 200.0g Garlic cloves, peeled and crushed; 300.0g Red onions, large dice; 250.0g Carrots, peeled and sliced into large dice; 200.0g Fennel, large dice; 200.0g Red bell pepper, large dice; 12.0g Salt; 10.0g Black pepper; 6.0pc Bay leaves; 0.0 5 star anise: 3-4 pcs.; 1.0pc Cinnamon; 750.0ml Red vinegar; 750.0ml Cider Vinegar; 500.0ml White grape juice; 40.0g Knorr Professional Chicken Stock Powder (6x1kg); 0.0 For the eggplants:; 20.0pc Baby eggplants or aubergines; 15.0g Cornflour, diluted in 30ml water; 10.0g Sesame seeds; 3.0g Katsuobushi (optional); 2.0g Chives

Grilled aubergines stuffed with Chicken Miso escabeche – Recipes

Grilled aubergines stuffed with chicken miso escabeche recipe with bold flavours and chef cooking tips.

...

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
Knorr Professional Chicken Stock Powder (6x1kg)

47 280 Loyalty points

Product is added to favorites

You must be logged in to add favorites

6 x 1 KG 280.00 AED

Product added to cart: Knorr Professional Chicken Stock Powder (6x1kg)

Product not available.

Product not available.

*Indicative price (ex VAT)
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

Chicken Dishes

Created By:

Peio Cruz

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

Grilled aubergines stuffed with chicken miso escabeche recipe with bold flavours and chef cooking tips.

...

Preparation

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.