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Chicken and Eggplant in Sweet Vinegar Sauce

成本 $10, 保存 $8

來源: Recommended by CookPal

  • 20 Min
  • 2 份量
  • $10

食材

  • 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

步驟

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.

營養成分

每份

🔥

350

卡路里

  • 25g
    蛋白質
  • 18g
    碳水化合物
  • 20g
    脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。