09.06.2020
85
Recipe information
Cooking:
25 min.
Complexity:
Middle
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Chicken fillet | 1 PC. |
| 2. | Eggplant | 1 PC. |
| 3. | Vegetable oil | 2 art. l |
| 4. | Soy sauce | 3 art. l |
| 5. | Sugar | 1 art. l |
| 6. | Potato starch | 1 Tsp |
| 7. | Sesame | 1 Tsp |
| 8. | Ginger root | 5 Cm. |
| 9. | Garlic | 1 clove |
| 10. | Black pepper | taste |
| 11. | Salt | taste |
Cooking
1. Stage
Cut the eggplant and meat into strips. Fry the chicken in butter until golden brown.
2. Stage
Peel and finely chop the ginger, and chop the garlic.
3. Stage
In a separate bowl, combine sugar, sesame, starch, soy sauce and pepper to taste. Mix well.
4. Stage
Fry the eggplants in a pan where they cooked the chicken until golden, then add the garlic and ginger, cook for another 2 minutes.
5. Stage
Add the chicken to the eggplant, mix and warm for several minutes.
6. Stage
Add the cooked sauce to the pan and cook for a few more minutes or until the sauce has almost evaporated.
7. Stage
Serve the dish hot.
8. Stage
Bon Appetit!!!