Mushroom Eggplant Sake Chicken
When we went to visit a sake brewery/museum in Japan, we were given these sake samples to take home (or to the hotel) and try. I had never seen sake packaged this way – in a little paper cup with foil lid. Although it isn’t as secure as a glass bottle, it easily made its way back to Hawaii and into this recipe.
2 to 3 large pieces of chicken breast
1 small tray mushrooms, sliced
1 Japanese eggplant, sliced
1 garlic clove, minced
1/4 cup sake
1/4 to 1/2 cup low sodium chicken broth
6 to 8 basil leaves, chopped
Cut the chicken into small bite sized pieces and cook up with just a touch of salt until no longer pink. Then add the sliced eggplant and mushrooms to the mix. After 5 minutes or so, add in the garlic with a touch of olive oil if it’s starting to look too dry in the pan.
Shortly after, add in the sake letting it reduce for 5 minutes. Next, add the chicken broth so you get a little bit of a sauce and let that cook down for 5 more minutes. Turn off the heat and give it a taste to see if more salt is needed. Finally, add the chopped basil right at the end.
Here are my leftovers all packed up for lunch with some extra fresh basil on top.