If you love Asian food, then eggplant chicken is a must try. Her sweet and sour taste with peppercorns will slightly dilute your usual diet.

Of course, the Chinese eggplant chicken in the original recipe is very spicy. We adapted it a little, otherwise you simply would not be able to eat this dish. At the same time, they left it as close to the Asian recipe as possible. Try it, it's delicious!

Ingredients

Preparation

1. 1 Cut the chicken fillet into strips like for a salad. Eggplants - in long cubes.
2. 2 Preheat a skillet with vegetable oil. Fry the chicken over high heat. Remove from stove.
3. 3 Add the eggplant, grated ginger, garlic and water to the pan where the chicken was cooked. Bring to a boil. Reduce heat slightly, cover. Simmer until the liquid evaporates and the eggplants are cooked. Remember to stir.
4. 4 In a bowl, combine soy sauce, rice or apple cider vinegar, sesame seeds, starch, and sugar.
5. 5 Send the chicken to the eggplant. Pour in the prepared sauce and cook over high heat. When the mixture boils, reduce the heat. Stir until the sauce thickens.

Chicken with eggplant and carrots has been loved in our family for many years. A simple set of products, quick preparation and unique taste make this dish a frequent guest on our table.
Soy sauce with a lot of garlic and cilantro gives a magical aroma and taste, and granulated sugar adds sweetness and viscosity to the sauce. Chicken with eggplant and carrots is especially delicious on the grill in my wonderful wok. If a lot of guests gather, this appetizer is very helpful. It is easy to cook in a wok in large quantities and is liked by everyone, without exception.

Since chicken with eggplant and carrots cooks quickly, I prepare and cut the food in advance. And I cook in front of guests, it turns out very spectacular and appetizing. Yes, and cold, the appetizer is a miracle.
Time: 30-40 minutes
Difficulty: Medium
Ingredients: for 4 servings
Chicken breast - 300 grams (about half of the breast)
Large eggplant - 1pc
Large carrots - 1pc
Garlic - 4-5 cloves
Granulated sugar -1 tablespoon
Soy sauce - 3 tbsp spoons
Cilantro - large bunch
Ground chili pepper - to taste
Chili Pepper - Quarter Stitch
Vegetable oil for frying
Black pepper - to taste

How to Cook Chicken in Soy Sauce with Eggplant and Carrots:

Cut the eggplants into cubes about 3 cm long and about 1 cm wide. Soak in salted water and let stand for 30 minutes to 1 hour to dissipate the bitterness.
Cut the carrots into cubes like eggplant.
Slice the chicken breast into the same strips as the eggplant.
Finely chop the cilantro, chili and garlic.
There should be a lot of greenery.

And now do everything at a pace:

Heat a wok with 5 tablespoons of oil over charcoal until smoky.
Fry the chicken on strong charcoal (2-3 minutes, no more).
Add carrots.
After another two minutes, the eggplants.
Fry, stirring constantly for about 4-5 minutes, until the eggplants are tender.
Sprinkle with granulated sugar, stir.
Add spices (chili peppers, ground red and black) and soy sauce and cook for about 5 minutes.
At the end, pour in the cilantro and garlic, stir for another minute and that's it.
Ready!

And also, I sometimes add curry to spices. The appetizer acquires a beautiful orange hue and a new taste.
Chicken with eggplant and carrots has a sweet taste rich in vegetables and herbs, looks very beautiful. It can be served not only as an appetizer, but also as a main course. It goes well with rice, for example.

At least 30 minutes before the start of the snack, I cut the eggplants into cubes about 3 cm long and about 1 cm wide.


I soak them in salt water and let stand for 30 minutes to 1 hour so that the bitterness goes away.


I cut the carrots and chicken breast into cubes, like the eggplant.
Finely chop cilantro, chili and garlic. Cilantro can be substituted for parsley, but cilantro adds an incredibly tasty flavor to the appetizer. There should be a lot of greenery.


Well, now I'm doing everything quickly. I heat the wok over charcoal with 5 tablespoons of oil until it is smoky. I fry the chicken, stirring constantly.


After about two minutes, add the carrots to the chicken.


After another two minutes, eggplants.


Fry for about 4-5 minutes, stirring occasionally. I add chopped chili, red chili powder, black pepper.


Sprinkle with granulated sugar and stir, the sand is needed for caramelization.


Add soy sauce and cook for about 5 minutes.


When the chicken and vegetables are caramelized, add the cilantro and garlic.


I stir and after a minute I remove the wok from the barbecue.


Ready!

Bon Appetit! If you have any questions or difficulties, do not hesitate, ask questions, I will definitely help

Anyone who has tasted real Asian cuisine at least once in his life will always remain its devoted fan. This is not surprising, because the eastern culture of cooking is capable of making a culinary masterpiece even from a seemingly ordinary dish at first glance, for example, this concerns a great dish - chicken with eggplant in Chinese. Let's plunge into the amazing atmosphere of Asia together and prepare two varieties of this unusual dish.

Chinese spicy chicken with eggplant and rice

It's hard to imagine a traditional Asian dish without rice. This cereal is present in almost all dishes and has hundreds of ways to prepare it. In this recipe, the role of a side dish is assigned to rice, and it is chicken and eggplant that take the central place in it.

Ingredients

• Jasmine rice - 1 glass;
• Sesame oil - 1 tablespoon;
• Chicken thighs - 4 pcs;
• Rice wine - 1 tbsp.;
• Garlic - 2-3 cloves;
• Onion - ½ head;
• Chili pepper - 1 pc;
• Eggplant - ½ piece;
• Soy sauce - 3 tablespoons;
• Green onions - 1 bunch;
• Cilantro - 1 tbsp;
• Black sesame seeds - 1 tsp

How to cook chicken with eggplant and rice in Chinese

Before proceeding with the description of the preparation process of our dish, let's go through the possible substitutions in the ingredients.

• Sesame oil can be replaced with olive oil or, at worst, sunflower oil.
• Instead of thighs, it is allowed to use chicken fillet - you need to take 2 pieces.
• It is difficult to find an analogue for rice wine, but you can try replacing it with dry white wine.
• Black sesame can be substituted with white.
• You can use pepper powder instead of fresh chili.

Cooking rice

1. Rinse the rice first. For this it is convenient to use a large sieve, usually used for sifting flour. Rinse the cereals until the flowing water becomes clear - this way we will remove all excess starch and dirt from the surface of the rice.
2. Pour rice into a medium-sized saucepan and pour in one and a half glasses of cold clean water here. We put on the stove and turn on a strong fire, gently stir the rice with a wooden spatula.
3. As soon as the water in the pot boils, cover it with a lid and reduce the heat to medium. Let the rice boil for 10 minutes.
4. Turn off the heat and, without opening the lid or stirring, let the rice stand for another 10 minutes.

Cooking meat

1. Wash my thighs under cold running water. Remove skin and bones, rinse again.
2. Wash the eggplant, peel it. Cut into small cubes and send them to a container with cold water and salt - this way we get rid of the bitterness.
3. Pour oil into a wok or deep frying pan and turn on maximum heat. We warm it up until a characteristic white smoke appears.
4. We spread the chicken carefully (be careful, if there is a lot of water left on the surface of the meat, the oil will begin to splash heavily). Fry over medium heat for 2 minutes.
5. Pour in the wine, stir and cook for another minute.
6. Peel and chop the garlic. Peel the onion, cut it into small cubes. Remove the seed part from the chili pepper, and cut the pepper into half rings.
7. When the wine has completely evaporated, add garlic, onion and pepper. Fry for another 3 minutes.
8. We take the eggplants out of salt water, put them in a frying pan or wok with other ingredients, add soy sauce here and simmer, stirring constantly for a couple of minutes.
9. Finely chop green onions and cilantro. Pour into a bowl, stir, fry for just a few seconds and remove the pan from the heat.

First put a small amount of rice on a serving plate, put the meat with eggplant on top. Sprinkle the dish on top with green tea and black sesame seeds, which should first be fried a little.

As you noticed, we did not salt the rice, because meat and eggplants have increased salinity. If the soy sauce you purchased is not very salty, then you can add a pinch of iodized salt at the end of cooking the meat and eggplant, measure just enough to make the chicken feel a little salty.

The classic Chinese chicken eggplant recipe

Ingredients

• - 1.5 kg + -
• - 5 tbsp. + -
• Young eggplants- 1.5 kg + -
• - 4 tablespoons + -
• - 5 tbsp. + -
• Sesame seeds - 3 tsp + -
• - 3 teeth + -
• - 2.5 tbsp. + -
• Potato starch- 1.5-2 tbsp. + -
• - pinch + -

How to cook Chinese eggplant and chicken

1. My chicken. If we work with fillets, we remove the upper films, fragments of bones and connective tissues with fat. Cut out the bones at the thighs, remove the skin. Rinse the meat again.
2. Cut the meat into thin slices or strips.
3. We wash the eggplants, if the fruits are very young, then the peel can not be cut off, but we must peel it off from the old vegetable. Cut into small cubes and pour into brackish water to remove bitterness from the eggplant.
4. Pour sunflower oil into a deep frying pan or wok, which we heat over high heat. Fry the chicken until golden brown, and then take out (do not turn off the fire, you can only reduce it to medium so that the oil does not burn) and set it aside for a while.
5. We take the eggplants out of the water, put them in a wok or frying pan, add ginger powder. We clean the garlic from the husk and pass it through a press, add it here. Pour in half a glass of clean water, close the container with a lid and wait until the liquid has completely evaporated.
6. Now we return the meat to the skillet. Pour soy sauce, wine vinegar, hot pepper and sugar here, mix.
7. Fry the sesame seeds separately and add to the rest of the ingredients.
8. Gently begin to pour starch into our dish, stirring constantly so that it does not crumple and is evenly distributed over vegetables and meat.
9. We wait until the liquid in the pan thickens, then remove from heat and serve.

This Chinese style chicken with eggplant is best combined with jasmine rice, which can be fried or simply boiled, as we did in the previous recipe, or with mashed potatoes. Sprinkle freshly chopped herbs, such as green onions and cilantro, on the finished dish just before serving.

With this recipe for chicken with eggplant in Chinese, you are provided with an explosion of emotions and incredible taste sensations, bring a little exotic and oriental flavor into your life. And do not be afraid of a little long list of ingredients, because, in fact, there is absolutely nothing complicated in this recipe, you just have to start, and in 40 minutes you will have an excellent dish on your table

... Believe me, the time spent is worth the end result, because this chicken is so fragrant and spicy that it takes your breath away. It turned out, I must say, very tasty - lovers of Chinese cuisine, I think, will appreciate it.

Ingredients:

800 g Chicken breast fillet.
900 g eggplant.
60 ml of soy sauce.
60 ml red wine vinegar.
3 tbsp. l. Sahara.
1 tbsp. l. grated fresh ginger.
1 tsp sesame seeds (optional)
2 tsp cornstarch (or 1 teaspoon potato).
1 clove of garlic
Red hot pepper on the tip of a knife.

Ingredients:

We cut the chicken into long strips 1 cm wide. Cut the eggplants into long cubes. In several batches, fry the chicken in vegetable oil over high heat until the meat inside is no longer pink. Remove on a plate and set aside.

Put in a frying pan where chicken, eggplants were fried, add ginger, garlic and 60 ml of water, bring to a boil. Reduce heat to medium, cover the pan with a lid and fry, stirring occasionally, until the liquid evaporates and the eggplants are ready. In a separate bowl, mix the soy sauce, vinegar, sesame seeds, flour, pepper and sugar.

Put the chicken in a pan with the eggplant, fill it with soy mixture and bring to a boil over high heat. Then reduce heat and fry, stirring occasionally, until the sauce thickens. The finished dish is best served with rice.

Chicken fillet with eggplant in Chinese - an interesting dish that everyone can easily cook. It is very simple to prepare, and the dish turns out to be juicy and very tasty.

Chicken fillet is a dietary product. It has many properties that are beneficial to the body. The beneficial properties of eggplant are also known. You can combine them in our dish. We offer to cook chicken fillet with eggplant.

You need to take:

• chicken fillet - 800 gr.;
• eggplant - 2 pcs.;
• soy sauce - 3 tbsp. l .;
• sugar -1 tbsp. l .;
• fresh grated ginger - 1 tbsp. l .;
• water - 60 ml.;
• wine vinegar - 3 tbsp. l .;
• garlic 2 - 3 cloves.;
• corn starch - 1 tsp;
• salt and black pepper to taste;
• spices to taste;
• black and white sesame seeds - 0.5 tsp each.

How to cook:

1. First, prepare the eggplant. They must be peeled, cut into strips. To remove excess bitterness, salt, leave for 15-20 minutes.
2. Cut the fillet into strips. Heat a frying pan over a fire. Add vegetable oil.
3. Put the meat in hot oil, salt, pepper, sprinkle with your favorite spices.
4. Fry the meat until tender, so that it is not pink in the middle. Remove from the pan.
5. Scald the chopped vegetables with boiling water. While the pan is hot, transfer them to it and fry until tender. Vegetables will not lose their shape due to scalding.
6. When the vegetables are ready, transfer the fried meat to them. In the meantime, everything will be connected together, start making the sauce.
7. To prepare the sauce, you need to pour water into a deep plate, add wine vinegar, soy sauce, sugar. Grate ginger and garlic here on a fine grater, add an incomplete spoonful of cornstarch. To stir thoroughly.
8. Pour vegetables with meat with this sauce. Simmer for 3 to 5 minutes.
9. Chicken fillet with eggplant with light Chinese notes, put on crumbly rice. And to make the dish look festive, sprinkle it with white and black sesame seeds.

Enjoy! Bon Appetit.