Braised Eggplant

Name: Braised Eggplant
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Purple Eggplant; 200g Chicken thigh; 10ml Peanut oil; 4g salt; 2ml Soy sauce; 5 Dried chili; 3 pcs green pepper; 30g Red onion; 2g ginger

by sourcehe

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

Eggplant is a very common home-cooked vegetable. Although it is available all year round, in Guangdong, the best season for eggplant is early summer. Eggplants with new seedlings are strong in flavor, fragrant, and thick in meat. Eggplant is rich in nutrients. Regular consumption of eggplant can reduce blood pressure and blood lipids, resist aging, clear away heat and detoxify, and provide immunity.
There are many ways to cook eggplant. Braised eggplant is one of the most "favorable" cooking. The purple eggplant can remain purple and shiny after it is done. When paired with chicken thigh meat with chicken skin and bones removed, it is fried Without oil absorption, the braised eggplant made this time is healthy and delicious.

Ingredients

Braised Eggplant

1. Prepare ingredients: purple eggplant, chicken thigh, dried chili, green pepper, red onion, etc.;

2. Wash the purple eggplant, cut into pieces, soak in clean water for 5 minutes, remove;

3. Heat the pan, pour the oil, pour in the eggplant pieces at a temperature of about 180 degrees and fry them until they become soft, and remove;

4. Leave a little oil in the pot, add the sliced ginger and chicken thighs and stir fry;

5. Add dried chili and green pepper and stir fry;

6. Pour in the fried eggplant and add a spoonful of stock; PS: if there is no stock, add some water

7. Add salt, soy sauce, stir fry to collect the juice, add green onions and stir-fry.

Tips:
1. Cut the eggplant and soak in water to remove the black color;
2. The oil temperature of fried eggplant should be high, otherwise it will get dark;
3. Add a spoonful of broth to taste better.