Shredded Eggplant Mixed with Chicken Breast
by Not being a fairy for many years
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash the eggplants and put them in a steamer for high heat to steam, boil for 10 minutes, turn off the heat, and simmer for several minutes.
2. The steamed eggplant is cooked but not rotten.
3. Tear into strips by hand.
4. Steam the eggplant and cook the chicken at the same time (to save trouble, I used the picture of yesterday's cold noodles with shredded chicken).
5. Cook for ten minutes, turn off the heat and simmer for ten minutes.
6. Take it out and leave it cold and boiled.
7. Pat the chicken loose with a knife and tear it into silk by hand.
8. Eggplant, cossette, shredded pork, cossette and shredded pork are mixed in this order.
9. The last is shredded pork and cossette.
10. Mince garlic.
11. Put it in a small bowl with the chopped coriander.
12. Add light soy sauce, vinegar, salt, sugar, chicken essence and sesame oil and stir well.
13. Pour it on the shredded chicken and mix well when eating.
