Description
This time, dear cooks, we look at Chinese cuisine. Eggplant with chicken breast is delicious, rich and full-bodied taste and aroma of the dish. This dish will take a worthy place on the holiday table, and during the week, and can take with them, on a picnic, and to the country.
Ingredients
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Eggplant
2 piece
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Chicken fillet
300 g
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Onion
2 piece
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Garlic
5 tooth
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Vegetable oil
-
Salt
1 tsp
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Peppers red hot chilli
1 piece
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Garlic
5 tooth
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Tomato paste
1 Tbsp
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Soy sauce
5 Tbsp
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Marjoram
1 Tbsp
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Vinegar
1 tsp
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Sugar
1 tsp
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Sesame
1 tsp
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Ginger
1 Tbsp
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Water
4 Tbsp
Cooking
Prepare the ingredients for our meals.
Eggplant cut into cubes, salt and leave to stand for 30 minutes.
Meanwhile, slice the chicken, just cubes long.
Fry without salt on all sides, stirring occasionally.
Spread on a plate.
Back to the eggplant. To wash them from the salt, dry with paper towel and fry on all sides until Golden brown, in a single layer.
Put the same on a plate.
To make the sauce: put everything in a blender - garlic, hot pepper, add the marjoram or oregano, soy sauce TM Kikkoman naturally fermented, sugar, water, vinegar, sesame seeds, grated ginger, tomato paste. Punching until puréed.
Onion and garlic finely and fry until transparent. Pour the sauce to the onions, stir and heat 2 minutes
Add the chicken breast, all very gently to mix, so the meat remained intact cubes, heat another 2 minutes.
Now add the aubergines and again, all mix gently and saute for 3-4 minutes on low heat.
Add the chopped parsley and dill.
Stir and put on a dish for serve. Stir: how would we shift the breast and eggplant in the sauce so they don't get crushed, and remained intact cubes. Bon appetit!
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