Stir-fried eggplant with chili sauce
The trick to making delicious chili sauce is to simmer over medium heat and bring out the flavor of the seasonings. The chicken thighs will have a better texture if they are thoroughly fried.
How to make it
1
Make chili sauce. Put a frying pan with scallion oil over medium heat, add all the seasonings and fry well. Simmer to remove the water.
2
Cut the chicken thighs into 2cm cubes and season them. Place a frying pan with salad oil over high heat and fry it.
3
Once the meat is fox-colored, remove it from the frying pan, place bite-sized diced Kariruya eggplant in the same frying pan and grill it. Once it's soft, remove the eggplant and place the chili sauce in a frying pan to heat it. Once the aroma begins to develop, return the eggplant and chicken to the frying pan and add the sauce.
4
Sprinkle with scallion oil and chili oil, remove from the heat, and serve in a bowl to complete the meal.
Ingredients for 3 people
-
- Kariru family eggplant
- 1/2
-
- Chicken thigh (seasoned)
- 100g
-
[Chili sauce]
- Tomato juice
- 20cc
-
- Chop long green onions
- 30g
-
- Chop ginger
- 10g
-
- Chop garlic
- 10g
-
- salt
- A little
-
- Tomato puree
- 90cc
-
- Scallion oil
- 1 tablespoon
-
- Bean paste sauce
- 1 tsp
-
- Salad oil
- 1 tablespoon
-
- For finishing on scallions
- A little
-
- For finishing chili oil
- A little
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