Chinese Chicken with Eggplant
4 servings
60 minutes
Chinese-style chicken with eggplants is a dish that reflects the sophistication of Chinese cuisine. Historically, it emerged as a variation of classic fried dishes, where flavor harmony is achieved through the combination of tender chicken fillet, soft eggplants, and rich soy sauce with spicy notes of ginger and garlic. This dish has a pleasant texture: eggplants become tender while the chicken remains juicy. The slight acidity of red wine vinegar and sweet hints of sugar provide balance to the sauce, while sesame seeds add a crunchy accent. It pairs perfectly with rice, allowing all flavor nuances to unfold. This treat is great for family dinners or special occasions, bringing warmth and aroma of Eastern cuisine.
1
We cut the chicken into long strips 1 cm wide.
- Chicken fillet: 800 g
2
Cut the eggplants into long strips.
- Eggplants: 900 g
3
In several batches, fry the chicken in vegetable oil over high heat until the meat inside is no longer pink.
- Chicken fillet: 800 g
4
Place on a plate and set aside.
5
Place the eggplants in the pan where the chicken was fried, add ginger, garlic, and 60 ml of water, and bring to a boil. Reduce the heat to medium, cover the pan, and fry, stirring occasionally, until the liquid evaporates and the eggplants are cooked.
- Eggplants: 900 g
- Grated ginger: 1 tablespoon
- Garlic: 1 clove
- Soy sauce: 60 ml
- Red wine vinegar: 60 ml
6
We fry the eggplants. In a separate bowl, we mix soy sauce, vinegar, sesame, starch, pepper, and sugar.
- Sesame seeds: 1 teaspoon
- Potato starch: 1 teaspoon
- Sugar: 3 tablespoons
- Ground red pepper: pinch
7
Place the chicken in the pan with the eggplants, pour in the soy mixture, and bring to a boil over high heat. Then reduce the heat and fry, stirring, until the sauce thickens.
- Chicken fillet: 800 g
8
The finished dish is best served with rice.