Sweet Vinegar Eggplant & Chicken / 甜醋鸡肉茄子

Many summer vegetables are only available in summer but eggplant, it is available throughout the year at a reasonable price. I guess Japanese must like the eggplant a lot. How I wish some other summer vegetables like Kangkung and Loofah will also be available throughout the year.

The use of vinegar or citrus juice is common in Japanese cooking. I used Japanese black vinegar for this dish. It is a very appetizing that my family like, I sometimes made donburi with it. If you are using Chinese vinegar, please reduce the amount to 1 to 2 teaspoons as it is very sharp in taste.

Sweet Vinegar Eggplant & Chicken / 甜醋鸡肉茄子

Ingredients (2-3 servings):

200 g Chicken thigh (deboned), cut into bite size

2 Eggplants, cut into bite size

2 cloves Garlic, sliced

2 tbsp Cooking oil

Green onion, chopped

Marinade

1 tsp Grated ginger

1 tsp Light soy sauce

A pinch of salt

1 tsp Cooking wine/sake

1 tbsp Corn starch

Seasonings

1 tbsp Black vinegar

1 tbsp Light soy sauce

1 tbsp Sugar

1 tbsp Water

Methods:

1. Marinate the chicken with the grated ginger, soy sauce, cooking wine, and salt. Then coat each pieces with the corn starch.
2. Heat the oil in a non-stick pan. Pan fry the chicken until nicely browned. Remove from the pan and set aside.
3. With the same pan, fry the garlic until golden brown. Remove from the pan and set aside.
4. Stir in the eggplant, stir fry until all oil is absorbed. Return the chicken into the pan.
5. Add in the seasonings, cook until the eggplant is softened and the sauce is reduced. 
6. Transfer to a serving plate, garnish with the fried garlic and chopped green onion. Serve warm.

♪♪───Ｏ（≧∇≦）Ｏ────♪

Tried this recipe?

Tag @lydia.in.jp on Instagram.

欢迎到IG分享成品 标记@lydia.in.jp