Stewed Chicken and Eggplant Recipe
Deep fried aubergines and chicken pieces cooked in delicious warm flavours.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings4
Ingredients of Stewed Chicken and Eggplant
- 2 aubergines-cut lengthwise
- 2 spring onions-chopped
- 1 Tbsp celery
- 3 Tbsp garlic-thinly chopped
- 3 Tbsp ginger-thinly chopped
- 3-4 Tbsp fermented rice
- 1 Tbsp hot bean sauce
- 10-12 thin slivers of chicken
- 2 large spoons chicken stock
- 1 Tbsp sugar
- 1 tsp ajino moto
- 1 Tbsp soya sauce
- 1 Tbsp cornflour (dissolved in water)
- 1/2 Tbsp black vinegar
- Sesame oil (only few drops)
- 1 Tbsp wine
- Vegetable oil
How to Make Stewed Chicken and EggplantHideShow Media
Deep fry the aubergine pieces till they are golden in colour.
Drain all the oil out and keep them aside.
Put oil in the wok again and add the chicken slivers, the spring onions, garlic, ginger, celery and fermented rice.
Add the hot bean paste to this mixture and allow it to cook for 1/2 a minute.
Add the chicken stock, fried egg plant pieces, wine and stir for a few minutes.
Now add sugar, ajino moto, soya sauce, also add some cornflour mixed in water to thicken the sauce.
Now, add the black vinegar and a few drops of sesame oil right in the end.
Stewed egg plant is ready to serve.