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Chicken and Eggplant in Sweet Vinegar Sauce

Custo $10, economizar $8

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $10

INGREDIENTES

  • Main

    • 🍗 1 piece (250g) chicken thigh
    • 🍆 3 eggplants (240g)
    • 2 tbsp cornstarch
    • Enough salad oil for frying

  • Seasoning

    • 1 tbsp mirin
    • 🍬 1 tbsp sugar
    • 1.5 tbsp soy sauce
    • 1.5 tbsp vinegar
    • 1 tsp grated ginger
    • 💧 50cc water
    • 1/2 tbsp cornstarch

  • Garnish

    • 🧅 Chopped green onion for garnish

PASSOS

1

Cut off the eggplant stems and slice them into bite-sized pieces using a diagonal cut.

2

Trim excess fat and sinew from the chicken thigh and cut into bite-sized pieces. Coat with 2 tbsp of cornstarch.

3

Heat salad oil in a frying pan to about 1cm depth over medium heat. Fry the eggplant until golden brown and remove. Fry the chicken skin-side down until golden brown for 2 minutes, flip, and cook for another 2 minutes until fully cooked. Remove from the pan.

4

Clean the frying pan and dry it. Add the seasoning ingredients and heat over medium heat while stirring to thicken. Return the eggplant and chicken to the pan and coat evenly with the sauce.

5

Serve on a plate and garnish with chopped green onion.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 25g
    Proteína
  • 18g
    Carboidratos
  • 20g
    Gorduras

💡 Dicas

Use fresh eggplants for better texture and flavor.Adjust the sweetness and tanginess of the sauce to your preference.Serve with steamed rice for a complete meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.