Japanese Spicy Chicken and Eggplant
What You Will Need
Ingredients
- Chicken Thighs 450g
- Eggplant 250g
- Green Onion 1pcs
- Minced Garlic 2 tbsp
Marinade
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 1 tbsp
- Cooking wine 1 tbsp
- Lee Kum Kee White Peppercorn Powder appropriate
- Cornstarch 2 tbsp
- Oil 1 tbsp
Seasoning
- Lee Kum Kee Japanese Style Chilli Bean Sauce 2 tbsp
- Lee Kum Kee Korean Style Sweet Chilli Chicken Sauce 2 tsp
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 1 tsp
- Lee Kum Kee Double Mushroom Dark Soy Sauce 1 tsp
Made with
Lee Kum Kee products
How to make it
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Cut chicken thighs into large pieces, add marinade and marinate for 15 minutes.
-
Cut the green onions diagonally into sections, cut the eggplant into large pieces, and soak in light salt water to prevent them from turning black.
-
Fry the chicken thighs over medium heat until medium well cooked and crispy on the surface. Dish up and set aside.
-
Stir-fry garlic to bring out the flavor, add eggplant and fry for 2 minutes until half cooked.
-
Add the chicken pieces back to the wok, add Japanese Style Chilli Bean Sauce and other seasonings, and mix well.
-
Add the green onions, mix evenly and serve on a plate.
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