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Sweet and Sour Eggplant and Chicken Bowl with Ume Ponzu

Custo $12, economizar $8

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $12

INGREDIENTES

  • Main

    • 🍚 2 bowls cooked rice (400g)
    • 🍗 1 chicken thigh (250g)
    • 🍆 2 eggplants (160g)
    • 1/3 bag mizuna (70g)
    • 2 ume plums
    • 1 tbsp potato starch
    • 1 tbsp salad oil

  • Seasoning

    • 💧 2 tbsp water
    • 🍬 1 tsp sugar
    • 2 tbsp ponzu sauce

PASSOS

1

Cut off the ends of the eggplants and slice them diagonally into bite-sized pieces. Cut mizuna into 3cm lengths. Remove the pits from ume plums and chop them roughly.

2

Trim excess fat and sinew from the chicken thigh and cut into bite-sized pieces. Place chicken and eggplant into a plastic bag, add potato starch, and shake to coat evenly.

3

Heat salad oil in a frying pan over medium heat. Place chicken skin-side down and cook until the skin is crispy and browned. Flip and cook the other side until browned. Add eggplant and stir until coated with oil. Cover and steam on low-medium heat for 2 minutes.

4

Add water, sugar, ponzu sauce, and ume plums to the pan. Stir and cook until the sauce thickens.

5

Serve rice in bowls, top with mizuna, and spoon the chicken and eggplant mixture over.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 25g
    Proteína
  • 50g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

You can substitute chicken thigh with pork or chicken breast for a lighter option.Steam the eggplants to achieve a tender and juicy texture.Adjust the amount of ume plums for a more or less tangy flavor.

⚠️ Precauções

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