Stewed Chicken and Eggplant Recipe

 
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Stewed Chicken and Eggplant
  • Chef: Executive Chef Kenny Hui
    Yunyan Szechwan Restaurant
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Deep fried aubergines and chicken pieces cooked in delicious warm flavours.

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 Eggplant

  • 1.Deep fry the aubergine pieces till they are golden in colour.
  • 2.Drain all the oil out and keep them aside.
  • 3.Put oil in the wok again and add the chicken slivers, the spring onions, garlic, ginger, celery and fermented rice.
  • 4.Add the hot bean paste to this mixture and allow it to cook for 1/2 a minute.
  • 5.Add the chicken stock, fried egg plant pieces, wine and stir for a few minutes.
  • 6.Now add sugar, ajino moto, soya sauce, also add some cornflour mixed in water to thicken the sauce.
  • 7.Now, add the black vinegar and a few drops of sesame oil right in the end.
  • 8.Stewed egg plant is ready to serve.
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