Thai-style Mixed Chicken Breast Grilled Eggplant Salad

Name: Thai-style Mixed Chicken Breast Grilled Eggplant Salad
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g Chicken breast; 150g Long eggplant; 10g Lemon juice; 1 teaspoon White vinegar; 3 tablespoons Shimizu; 1 teaspoon Low-salt soy sauce; 1 teaspoon Fish sauce; 1 teaspoon brown sugar; 1 teaspoon parsley

by Xiaozifaner

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Today I recommend this hot and sour Thai salad as "warming salad"! ! Eggplant is rich in nutrients, soft and tender, and very similar to meat. After baking, it can reduce tissue oil absorption. In addition to protein, carbohydrates, vitamins, and other nutrients, it has a high content of vitamin P, which is caused by fat reduction. Imbalance or poor metabolism can be helpful.

Ingredients

200g Chicken Breast
150g Long Eggplant
10g Lemon Juice
1 teaspoon White Vinegar
3 tablespoons Shimizu
1 teaspoon Low-salt Soy Sauce
1 teaspoon Fish Sauce
1 teaspoon Brown Sugar
1 teaspoon Parsley

Thai-style Mixed Chicken Breast Grilled Eggplant Salad

1. Fresh chicken breasts are shaved to remove blood water, fascia fat is removed, washed and cut open, and cooked

Thai-style Mixed Chicken Breast Grilled Eggplant Salad recipe

2. Seedless eggplant has the best taste, wash and slice, hot air 190 degrees, bake for 10 minutes

3. Prepare accessories

4. Except for the coriander, mix the ingredients to make a juice

5. Take out the roasted eggplant, shred the cooked chicken breast, cut the parsley into sections

6. Topping sauce, mix well

7.

Tips:
Southern friends who have a bad stomach or don’t like spicy food should pay attention to their tolerance to spiciness and choose the types of peppers they can accept to make, otherwise they will be asked for the lipstick color number accidentally.