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braised chicken & eggplant

Braised Chicken & Eggplant


  • 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
Step 1

step 1:

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.

Step 2

step 2:

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.

Step 3

step 3:

Add the water, sugar and soy sauce. Cover and simmer for about 10 minutes on medium-low heat.

Toriniku to nasu no nimono


The sweet and salty flavor of the sugar and soy sauce is absorbed by the chicken and eggplant, and is very delicious.


Int'l. recipes with a Japanese twist