Grilled chicken & eggplant with orange soy reduction

Method

Grilled Chicken

1. Cut a few slits on the chicken. (Allows the marinate to better penetrate into the meat) Lightly season the chicken with salt and pepper.
2. Smash the kiwi fruit and coat the chicken with it. Make sure every part of the chicken is coated with the kiwi fruit.
3. Marinate for at least ½ hr before grilling. Overnight marination in a zip lock bag would yearn best results.
4. Grill skin down 1st till crispy then flip and slowly grill till cooked.

Orange Soy Reduction

1. Combine everything in a pot except Salt and Orange Zest. Bring to boil then turn down to simmer.
2. Reduce the sauce till nice sticky consistency. Add in the zest and salt to taste.
3. Let it cool to use later.

Fried Rice Puff Eggplant

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.