Karuka eggplant stir-fried with chili sauce
The secret to making a delicious chili sauce is to simmer it over medium heat to bring out the flavor of the seasonings. Deep-frying the chicken thighs thoroughly will improve the texture
How to make it
1
Make the chili sauce. Heat a frying pan with scallion oil over medium heat, add all the seasonings and stir-fry well. Simmer to reduce and evaporate the water
2
Cut the chicken thighs into 2cm cubes and season them. Heat salad oil in a frying pan over high heat and fry
3
Once the surface of the meat is golden brown, remove it from the frying pan and add bite-sized cubed Karuka eggplant to the same frying pan and fry. Once it has softened, remove the eggplant and add the chili sauce to the frying pan and heat. Once it starts to smell fragrant, return the eggplant and chicken to the frying pan and mix in the sauce
4
Add the scallion oil and chili oil, remove from the heat, and serve in a serving dish
Ingredients for 3 people
-
- Kariru family eggplant
- 1/2
-
- Chicken thighs (seasoned)
- 100g
-
[Chili sauce]
- tomato juice
- 20cc
-
- Finely chopped green onions
- 30g
-
- finely chopped 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
[PR]
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