braised chicken & eggplant
- Serves: 4
- Calories: 206 kcal
- Japanese: Toriniku to nasu no nimono
- 8 ounces chicken
- 10 1/2 ounces eggplant
- 1 tablespoon soy sauce
- 2 1/2 tablespoons sugar
- 2/5 cup water
- 1 tablespoon salad oil
Cut the chicken into bite-size pieces. Cut the stalks off the eggplants and then cut the eggplants in half lengthwise. Slice the eggpant halves diagonally into 1 1/2 in. pieces.
Heat the salad oil in a pot and sear the eggplant on both sides for a couple of minutes on medium-low heat. Add the chicken and sear for 1 minute.
Add the water, sugar and soy sauce. Cover and simmer for about 10 minutes on medium-low heat.
The sweet and salty flavor of the sugar and soy sauce is absorbed by the chicken and eggplant, and is very delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist