Fish Fragrant Eggplant with Chicken
Equipment
Ingredients
Main Ingredients
eggplant (cut into strips)
2 piece
chicken breast (cut into strips)
400 g
garlic (minced)
4 clove
ginger (minced)
20 g
green onion (sliced)
3 piece
Sauce
soy sauce
30 ml
rice vinegar
15 ml
sugar
15 g
chili bean paste
30 g
cornstarch
10 g
sesame oil
10 ml
Instructions
Prepare vegetables and chicken
Cut eggplant into strips, slice chicken breast, mince garlic and ginger.
Fry eggplant
Heat oil in wok, fry eggplant strips until golden and soft.
Fry chicken strips
In the same wok, fry chicken strips until cooked through.
Prepare fish fragrant sauce
Mix soy sauce, rice vinegar, sugar, chili bean paste, and cornstarch with water.
Combine and simmer
Return eggplant and chicken to wok, add sauce, cook until thickened.
Finish and serve
Add green onions and sesame oil, toss quickly and serve hot.
Original recipe
Storage
Best eaten fresh. Reheating may make eggplant softer.
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