Hello everyone! For those who love eggplant dishes, this time I'd like to share a recipe for cooking eggplant not in Myanmar style, but mixed together with chicken Japanese style.
Ingredients
- About 8 oz chicken breast (sliced about half an inch thick)
- 2 tablespoons water and 60 ml chicken stock
- 1 teaspoon cooking oil
- 1 teaspoon cornstarch
- 2 eggplants (sliced about 1 inch thick)
- 3 cloves garlic (thinly sliced) and 3 stalks spring onion (thinly sliced)
- 1 bunch cilantro (roots removed and thinly sliced)
- 1 tablespoon cooking wine and 2 teaspoons fish sauce
- Half a teaspoon sugar and a little white pepper powder
- 1 teaspoon dark soy sauce, 2 and a half teaspoons light soy sauce
Step-by-step instructions
1. In a bowl, mix the chicken with water and knead until the chicken absorbs the water. Then add 1 teaspoon vegetable oil, 1 and a half teaspoons soy sauce, and 1 teaspoon cornstarch, and knead until well combined.
2. Heat a wok and add 2 tablespoons of oil. Once the oil is hot, add the eggplant, cover with a lid, and fry for about 2 minutes. When the time is up, remove the lid and add 1 tablespoon of oil. Cover again and continue cooking for another 2 minutes. After 2 minutes, increase the heat and cook for another 2 minutes. Once done, remove the eggplant and set it aside on a plate.
3. Add another tablespoon of oil to the wok. Add the chicken and stir-fry for about 1 minute. Then transfer the chicken back into the bowl used earlier.
4. In the same wok, add 1 tablespoon of oil. Once the oil is hot, add the garlic, spring onion, and cilantro leaves, and fry for about 30 seconds. Then add the eggplant and chicken.
5. Next, add the cooking wine, fish sauce, sugar, soy sauce, sesame oil, and white pepper powder, and stir well for about 1 minute.
6. Pour the chicken stock into the pot and stir well again. Once the chicken stock has almost reduced, you can take it off the heat.
Now you have a delicious Japanese-style eggplant chicken curry. Enjoy it together with rice.
Source: Thewoksoflife.com
