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Eggplant chicken chili ｜ kattyanneru / Katchanneru's recipe transcription

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kattyanneru

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Ingredients

Chicken breast : 350g
Cooking sake (for seasoning) : 1 tablespoon
Shiokosho : a little
Potato starch (for chicken) : 2 tablespoons
eggplant : 180g
water : 130ml
ketchup : 3 tbsp
Cooking sake (for sauce) : 1 tablespoon
Soy sauce : 1 tablespoon
Potato starch (for sauce) : 1 tsp
sugar : 1 tablespoon
Grated garlic : 1 tsp
Glass soup base : 1/2 teaspoon
Peppers : 1/2 teaspoon
Long onion (white part) : 40g

Time required

25minutes

Procedure

1) Prepare chicken 00:51
Cut the chicken breast into 1.5 cm wide pieces, knead the cooking liquor (for seasoning) and salt and pepper, and leave for 10 minutes.
2) Cut the eggplant 01:26
Take the calyx of the eggplant, cut it into pieces that are easy to eat, and expose it to water.
3) Make seasonings 01:36
Add water, ketchup, cooking liquor (for sauce), soy sauce, sugar, potato starch (for sauce), grated garlic, glazed broth, and sardines.
4) Mix long onions and seasonings to make a sauce 02:13
Finely chop the green onions, add to the seasoning and mix.
5) Bake chicken 02:28
Sprinkle the chicken with potato starch (for chicken) and bake in a frying pan heated with salad oil over low to medium heat until browned. When it becomes brown, cover it inside out and steam it on low medium heat for 2 minutes. When it is cooked, remove the chicken.
6) Bake eggplant and chicken 03:46
Put the drained eggplant in a frying pan heated with salad oil and heat it over medium heat while turning it over. After that, add chicken and sauce and fry over medium to high heat.

Point

・ There is no problem even if you do not use chicken skin.
・ When cutting chicken, cut it in half in the center in the long direction and cut it into pieces that are easy to eat.
・ Adjust the amount of chili peppers you like.
・ It is difficult to remove the color by baking from the lenticel of the eggplant.
・ Fry the sauce until it becomes thick and entwined.