Steamed chicken and eggplant with sesame flavored fried
The aroma of sesame is enhanced by the heat, and deep frying the eggplant first allows the flavor to penetrate more easily
How to make it
1
Cut the steamed chicken into bite-sized pieces and chop the eggplant into irregular pieces
2
Drop the chopped eggplant into hot oil, deep fry, and drain the oil
3
Heat 1 tablespoon of salad oil (not included in the recipe) in a frying pan, add the steamed chicken and fried eggplant, and stir-fry lightly. Add the sake and Chinese soup
4
Once the soup boils, add the mixed ingredients (A) and turn up the heat. Once the sauce has been absorbed, finish by adding sesame oil
material
-
- Steamed chicken
- 100g
-
- Eggplant
- 2 sticks (130g)
-
- Fried oil
- Appropriate amount
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 100cc
-
[A]
- Grated ginger
- 1 tsp
-
- Grated garlic
- 1/2 tsp
-
- Pickled sesame
- 1 tablespoon
-
- soy sauce
- 1 tablespoon
-
- sugar
- 1 tablespoon
-
- For finishing sesame oil
- 1 tablespoon
[PR]
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