Chicken with eggplant in soy marinade
2 servings
60 minutes
Chicken with eggplants in soy marinade is a vibrant dish of Chinese cuisine that embodies a balance of flavors and textures. The combination of tender chicken meat and juicy eggplants soaked in a fragrant marinade made from soy sauce, sesame oil, and spices creates a rich, deep flavor with a hint of spiciness. This recipe is rooted in traditional Chinese marinating and roasting techniques that enhance the ingredients' flavors. The roasted chicken becomes tender while the eggplants develop an appetizing caramelized crust. The dish pairs perfectly with rice or noodles, and its rich Eastern aroma makes it an excellent choice for family dinners or festive tables.
1
Cut the eggplants and chicken breast (other parts can be used too) into pieces. Salt the eggplants in a separate bowl, mix them, and let them sit while you prepare the marinade to remove bitterness.
- Eggplant: 300 g
- Chicken breast: 300 g
- Salt: to taste
- Eggplant: 300 g
2
Mix soy sauce, sesame oil, sugar, chili, grated garlic, salt, and pepper in a bowl. Rinse the eggplants with clean water and gently squeeze out excess moisture. Place chicken and eggplants in a large bowl, pour in the marinade and mix. Let marinate for 30 minutes.
- Soy sauce: 100 ml
- Sesame oil: 1 teaspoon
- Sugar: 2 teaspoons
- Chili powder: 0.3 teaspoon
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
- Eggplant: 300 g
- Chicken breast: 300 g
3
After 30 minutes, transfer to a baking dish and place in a preheated oven at 200 degrees. Bake until done - about 30-40 minutes. Stir a couple of times during the process.
- Eggplant: 300 g
- Chicken breast: 300 g
