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Steamed Eggplant and Chicken with Tangy Sauce

Costo $8, salva $7

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Main

    • 🍗 200g chicken breast, trimmed
    • 🍆 3 eggplants
    • 5 shiso leaves
    • 1 tbsp sake
    • 🧂 Pinch of salt

  • Sauce

    • 🍬 1 tsp sugar
    • 1 tbsp vinegar
    • 1 tbsp soy sauce
    • 1/2 tbsp sesame oil
    • 1/2 tbsp white sesame seeds

PASSI

1

Cut off the stems of the eggplants, slice them in half lengthwise, and wrap them in plastic wrap. Microwave at 600W for 3 minutes, then let them cool while wrapped. Tear into thirds by hand.

2

Make a small cut in the chicken breasts, place them in a heatproof container, sprinkle with sake and salt, and cover loosely with plastic wrap. Microwave at 600W for 3 minutes, then let them cool while wrapped. Shred into bite-sized pieces by hand.

3

Mix all sauce ingredients in a bowl.

4

Arrange the eggplants on a plate, top with shredded chicken and shiso leaves, and drizzle the sauce over.

NUTRIENTI

Per 1 porzione

🔥

180

Calorie

  • 20g
    Proteine
  • 10g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

You can add chili paste for a spicy kick.This dish pairs well with steamed rice or as a side dish.Use fresh shiso leaves for the best aroma.

⚠️ Precauzioni

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