4.0 – 1 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
1 hr 55 min |
| Active: |
1 hr 10 min |
| Yield: |
4 servings |
| Level: |
Intermediate |
| Total: |
1 hr 55 min |
| Active: |
1 hr 10 min |
| Yield: |
4 servings |
Ingredients
- Kosher salt
- 6 chicken thighs
- Oil, for frying
- 1 cup chicken broth
- 6 tablespoons gochujang sauce
- 2 tablespoons soy sauce
- 1/2 tablespoon fish sauce
- 2 cloves garlic, minced
- 4 tablespoons mirin
- 8-inch knob of ginger, minced
- 3 bunches scallions, roughly chopped
- 1 1/2 tablespoons sesame oil
- 5 tablespoons miso paste
- 1 large egg
- 4 cups panko breadcrumbs
- 3 pounds Chinese eggplant
- 1 block silken tofu, sliced
- 1 head Napa cabbage
Instructions
- Salt the chicken thighs on all sides and let rest for 15 minutes at room temperature. Pat them dry, then sear in some oil in a Dutch oven over medium-high heat skin-side down until golden brown, 3 to 5 minutes. Repeat on the other side. Add broth, gochujang, soy sauce, fish sauce, garlic, 2 tablespoons mirin and half the ginger. Mix well. Reduce heat to low and cover the pot, leaving a small crack for steam to exit. Braise for 30 minutes.
- Meanwhile, pulse the scallions, the remaining ginger and 1/2 tablespoon sesame oil in a food processor. Season to taste. Set aside.
- Whisk miso, egg, remaining 2 tablespoons mirin and 1 tablespoon sesame oil together in a shallow bowl. Spread panko on a sheet tray. Slice eggplants lengthwise into 1/4-inch planks. Dredge eggplants in miso batter, then panko. Arrange on another sheet tray. Continue this process until all the eggplant is done.
- Heat frying oil to 350 degrees F in a deep fryer or Dutch oven. Fry eggplant until the panko is golden brown and the eggplant is cooked through. Layer eggplant, tofu, then ginger-scallion sauce in a casserole dish. Repeat until eggplant is done.
- Remove the chicken from the pot. Julienne the Napa cabbage and add to the pot. Cook the cabbage on medium-high heat until wilted and sauce is reduced, about 5 minutes.
- Slice the eggplant terrine and place on plate. Spoon vegetables on plate, then add chicken on top. Spoon extra sauce and vegetables over the chicken and serve.