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Saturday, July 20, 2013

Asian-Style Eggplant with Chicken Strips


MR and I are home alone again. Dad is still in the ICU, closely monitored by the renal specialists. He had to undergo an emergency dialysis the other day to remove all the potassium in his body. He was scheduled to have another one today, but after exams the doctors did not see the need for it. His potassium level has stabilized. They also inserted a catheter, so he's peeing out all the extra water he has in his body. That is slowly improving. The doctors are also trying to find out why he was experiencing acute renal failure. They haven't found a cause yet though. While Dad is in the hospital, SO is enjoying her time with my niece at my sister's house. We're not able to go anywhere this summer break, so this is sort of a mini-vacation for her. It works because she's beyond happy. She has everything going for her - new hair, new clothes, and new toys! The cherry on top is that they have a swimming pool. SO loves the water and swimming! I'm told she is in the pool every morning and afternoon, under supervision of course. I couldn't be happier. With the crisis we're going through with Dad right now, I wanted to keep SO as far as possible from all of this.


Eggplants are the favorite vegetables of MR. When he was younger, he was mildly allergic to it. Every time he ate an eggplant dish, his belly button would be super itchy. But he loved the vegetable so much that he continued eating until his body was immune to it. These days he doesn't have anymore mild reactions to it. So once in a while, when I see beautiful eggplants in the supermarket, I make sure to get some. The only kind of eggplant available here are the big fat ones, which are great in a stir-fry or salad. I personally prefer the ones that are long and thin which I like to make into Tortang Talong (click here for the post).



Heat salted water in a deep pan until it starts to boil. Slice 2 eggplants in half and transfer to the boiling water. Boil for 5 minutes. Remove from water and set aside.



In a wok, heat some oil. Add 1 diced red onion, 3 sliced garlic, and 1 diced tomato. Stir until the onion becomes translucent.



Add 2 sliced chicken fillets to strips. Stir until the chicken cooks through.



Get the boiled eggplant and slice to bite sizes. Add to the wok and stir together.



Add a splash of soy sauce and season with black pepper. At the last minute, sprinkle with a dash of sesame oil. Serve hot and enjoy!



Dinner is served: Asian-Style Eggplant with Chicken Strips

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