[About Eggplant] Roast Chicken with Eggplant

Overview

In fact, eggplant has thick meat and absorbs flavor, and is delicious no matter how you cook it. If you want something lighter, you can simply steam the eggplant and mix it with minced garlic, sesame oil, light soy sauce, and chives. Another advantage of summer is that you basically don’t have to eat greenhouse vegetables because they are cooked in the fields. My mother said that the vegetables she buys have been soaked in water, so the taste is much lighter. The ones grown by myself are pesticide-free and taste good... This time I went back to pick plums and brought back a lot of vegetables, including the eggplant that we all love. I think there are really many ways to cook it, but no matter which one it is, it is delicious. Today’s cooking method was something I saw on a blog a long time ago, and then I tried it. Friends who have eaten it said that it is very special and different from the previous cooking methods. In fact, when I first saw it, I was also thinking about how the eggplant and chicken would taste together. Is it delicious or strange? I was too curious and decided to try it, and it tasted really good

Tags

• hot dishes
• chicken legs
• cornstarch
• eggplant
• garlic
• light soy sauce
• onions
• oyster sauce
• rice wine
• sesame oil
• sugar
• ginger
• red pepper

Ingredients

Steps

1. 1 There are two kinds of eggplants grown at home, the long one and the round one. The long one is more ripe this time, so that’s the one haha. There’s also a chicken leg

   

2. 2 First cut the eggplant into long strips. Then soak it in light salt water for a while to soak out the black water in the eggplant.

   

3. 3 Peel the skin and bones from the chicken thighs, cut into cubes, save the chicken skin and chicken fat for later use

   

4. 4 Add an appropriate amount of light soy sauce, rice wine, sugar and cornstarch to the diced chicken and marinate for a while until the flavor develops

   

5. 5 Peel, wash and shred the ginger, mince the garlic and set aside

   

6. 6 Wash the chili peppers, remove seeds and dice them...

   

7. 7 Remove the soaked eggplant strips, squeeze out the water, and cut into pieces......

   

8. 8 Add more oil to the pot and heat it up. When it is about 80% hot, turn off the heat

   

9. 9 Soak the diced eggplant in oil for a while, remove it and gently press it with a spatula to drain the oil

   

10. 10 Transfer to a plate and set aside

    

11. 11 Soak the diced chicken in the oil pan until cooked

    

12. 12 Remove and drain the oil

    

13. 13 Pour out the oil from the pan, add chicken skin and chicken fat and stir-fry repeatedly to remove the oil.

    

14. 14 Take another pot, add appropriate amount of chicken oil, saute ginger, garlic and red pepper until fragrant

    

15. 15 Add the diced eggplant and chicken into the pot, stir-fry evenly

    

16. 16 Add a little rice wine and stir-fry evenly

    

17. 17 Add appropriate amount of light soy sauce, oyster sauce, and sugar to taste, thicken with a little sesame oil, and serve.

    

18. 18 Take it out of the pan and sprinkle with chopped green onion

    

19. 19 Because the chicken thighs are used this time, the meat is very tender, and it is fried with chicken oil until fragrant. After the eggplant absorbs enough of the flavor, you bite into it and it is full of flavor. It may seem like a simple dish, but the taste inside is incredible. Sometimes I don’t want to live an exquisite life, but it brings me a sense of freshness from time to time, which is also very happy

    

20. 20 Isn’t the lunch for two people a bit too sumptuous?