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Sweet and Sour Eggplant and Chicken Bowl with Ume Ponzu

Chi phí $12, lưu $8

Nguồn: Recommended by CookPal

  • 15 Min
  • 2 Số suất
  • $12

NGUYÊN LIỆU

  • 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

BƯỚC

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.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

450

Calo

  • 25g
    Protein
  • 50g
    Carbohydrate
  • 10g
    Chất béo

💡 Mẹo

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.

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.