Grilled chicken & eggplant with orange soy reduction by Brent Martin
Feeds 6
Grilled Chicken
Ingredients
3 Kiwifruit - skin removed
6 Chicken thighs
Method
1 - Cut a few slits on the chicken. (Allows the marinate to better penetrate into the meat)
2 - Lightly season the chicken with salt and pepper
3 - Smash the kiwi fruit and coat the chicken with it. Make sure every part of the chicken is coated with the kiwi fruit
4 - Marinate for at least 1⁄2 hr before grilling. Overnight marination in a zip lock bag would yearn best results.
5 - Grill skin down 1st till crispy then flip and slowly grill till cooked.
Orange Soy Reduction
Ingredients
Zest 6 Oranges
Juice 3 Oranges
600ml Soy Sauce
300g Sugar
12g Cinnamon Stick
6g Star Anise
6g Clove
1200ml Water
Salt
Method
1 - Combine everything in a pot except Salt and Orange Zest.
2 - Bring to boil then turn down to simmer
3 - Reduce the sauce till nice sticky consistency
4 - Add in the zest and salt to taste
5 - Let it cool to use later
Fried Rice Puff Eggplant
Ingredients
1 Egg Plant
1 Cup of Rice Puffs
1 egg beaten
1⁄2 Cup Flour
Oil for Frying
Salt
Method
1 - Cut the eggplant to 1 inch thick
2 - Season with Salt for 30 mins to remove water content- then wipe the salt off
3 - Blend the Rice Puffs to resemble bread crumbs
4 - 3 separate bowls- Flour, Eggs, Rice Puffs- coat the eggplant in flour first, then egg and then coat the entirety of the eggplant with the rice puffs
5 - Fry the eggplant till it has a nice golden colour and crispy on the outside- season with salt
TIPS
• Kiwi Fruit is a great tenderizer – works well with all red meats and Pork
• If you don’t have a grill for the chicken - Sear both sides and place in the oven
at 180 degrees for 8 min
• Instead of frying the eggplant- you could bake in the Oven or Air Fryer
Deseeding tomatoes
Put the tomatoes in a bowl of water and squeeze the tomatoes in the water to get the seeds out. Deseeding underwater avoids seeds splattering in your kitchen.
Use the tomato water as a stock to flavour soups and sauces etc. rather than plain water.
Blanching Bok Choy
Blanch in boiling water for a couple of minutes. Add salt and sesame or olive oil to the water. The oil makes the Bok choy glisten for presentation.