Description
Chicken goes well with eggplant. The sharp taste of ginger and the sharpness of red hot pepper are a great addition. Rice completes a well-balanced flavor composition.
Ingredients
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Chicken fillet
200 г
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Eggplant
2 шт
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Sunflower oil
5 ст. л.
-
Salt
1,5 ч. л.
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Ginger
1 ч. л.
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Garlic
1 зуб.
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Sugar
2 ч. л.
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Potato starch
2 ч. л.
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Peppers red hot chilli
0,5 ч. л.
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Sesame
1 ч. л.
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Soy sauce
50 мл
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Figure
1 стак.
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Water
1,5 стак.
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Sunflower oil
1 ч. л.
-
Salt
1 ч. л.
Cooking
Prepare the ingredients: chicken, eggplant, and salt. For the sauce: ginger, garlic, sugar, potato starch, red chili pepper, sesame, soy sauce. For garnish: rice white long grain.
Meat with salt and fry on medium heat in sunflower refined oil. Remove from the pan.
Eggplant wash, dry. Cut into long wedges with the peel on. Salt. Peel the ginger and grate on a medium grater. Garlic, peel and finely chop.
To make the sauce: in a small bowl, combine the cornstarch, sugar, red chili peppers, ginger, garlic and sesame. Pour in the soy sauce.
Fry on medium heat the eggplant until soft with the addition of vegetable refined oil.
To the eggplant add the chicken and pour the sauce. Reduce heat to medium and simmer, stirring occasionally, for seven minutes.
To prepare the rice.
Rinse, dry. Fry, adding one teaspoon of vegetable refined oil, on a dry pan, stirring, for 3 minutes. Pour into the pan. Pour hot water, bring to boil, add salt and cook twenty minutes. Cool.
In the bowl put the cooled rice. Top the chicken with eggplant. Garnish with greens. BON APPETIT!!
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