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Eggplant and Chicken Sour Simmer

Costo $8.5, salva $6.5

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $8.5

INGREDIENTI

  • Meat

    • 🍗 1 piece (250g) chicken thigh

  • Vegetables

    • 🍆 3 eggplants (240g)
    • 🧅 Chopped green onion, a pinch

  • Seasoning

    • 🧂 Salt and pepper, a pinch
    • 1 tbsp cornstarch
    • 2 tbsp salad oil

  • Sauce

    • 1 tbsp sake
    • 🍬 1 tbsp sugar
    • 2 tbsp vinegar
    • 2 tbsp soy sauce
    • 💧 100ml water

PASSI

1

Cut off the eggplant stems and chop them into bite-sized pieces using a diagonal slicing method.

2

Cut the chicken thigh into bite-sized pieces. Season with salt and pepper, then coat with cornstarch.

3

Heat salad oil in a frying pan over medium heat. Place the chicken skin-side down and cook until browned. Flip and move to the side, then add eggplant and stir until coated with oil.

4

Add the sauce ingredients (sake, sugar, vinegar, soy sauce, water) and mix. Once boiling, cover and simmer on low heat for 3–4 minutes. Remove the lid and simmer on medium heat for 2 minutes until the sauce reduces to 2/3.

5

Serve on a plate and garnish with chopped green onion.

NUTRIENTI

Per 1 porzione

🔥

320

Calorie

  • 25g
    Proteine
  • 15g
    Carboidrati
  • 18g
    Grassi

💡 Suggerimenti

Use fresh eggplants for better texture and flavor.Adjust the vinegar amount to suit your taste preference.Pair with steamed rice for a complete meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.