Eggplant Chicken
Tender chicken and soft eggplant get coated in a glossy sweet-and-sour sauce, a colorful pairing where the vegetable soaks up tangy flavors while the meat stays juicy and light.
Instructions
- 1
Wash the eggplant and cut it into pieces.
- 2
Remove the bones from the chicken thighs, or you can directly buy boneless chicken thigh meat. If there are any extra bones in the boneless chicken thigh meat, use scissors to remove them.
- 3
Cut into pieces.
- 4
Wash and drain.
- 5
Prepare the sauce.
- 6
Prepare the white parts of the green onions and garlic.
- 7
Heat oil in a hot pan, add the white part of the scallions and garlic cloves and stir-fry until fragrant. Pan-fry the chicken and eggplant together. After the chicken changes color, stir the eggplant evenly. Add the sauce, bring to a boil over high heat, then reduce to medium-low heat for 6 minutes. Add water mixed with starch and cook until the sauce thickens. Done, serve on a plate, ready to eat.
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Ingredients
Main Ingredients
- Eggplant80g
- chicken leg2 piece
- Tomato sauce1.5 大勺
- Water150ml
Auxiliary Ingredients
- Garlic2 clove
- white part of the green onionto taste
Seasonings
- starch slurryto taste
- Soy sauce1 spoon
- Sugar1 tsp
- cooking wine1 spoon