Eggplant and Chicken Rice
Ingredients:
Eggplant
Sliced, marinated chicken breast
Crushed dry red pepper flake
Oil with minced garlic
Chicken broth
Soy sauce
Oyster sauce
Corn starch
Water
Cooking:
1. Cut the eggplant.
2. Roast eggplant in pan with oil until browned.
3. Heat pan with oil and minced garlic. Sauteed chicken breast until cooked. Add in dry pepper flake.
4. Add in 1 1/2 teaspoon of hoisin sauce.
5. Add in quarter cup of chicken broth.
6. Add in 1/2 teaspoon of soy sauce and1/2 teaspoon oyster sauce.
7. Add in eggplant.
8. Sauteed for about 1 minute until eggplant is softened.
9. Add 1/4 teaspoon of corn starch and 1 teaspoon of water and mix.
10. Mix corn starch mixture with the eggplant sauce. Stir.
11. Serve over rice.
Eggplant
Sliced, marinated chicken breast
Crushed dry red pepper flake
Oil with minced garlic
Chicken broth
Soy sauce
Oyster sauce
Corn starch
Water
Cooking:
1. Cut the eggplant.
2. Roast eggplant in pan with oil until browned.
3. Heat pan with oil and minced garlic. Sauteed chicken breast until cooked. Add in dry pepper flake.
4. Add in 1 1/2 teaspoon of hoisin sauce.
5. Add in quarter cup of chicken broth.
6. Add in 1/2 teaspoon of soy sauce and1/2 teaspoon oyster sauce.
7. Add in eggplant.
8. Sauteed for about 1 minute until eggplant is softened.
9. Add 1/4 teaspoon of corn starch and 1 teaspoon of water and mix.
10. Mix corn starch mixture with the eggplant sauce. Stir.
11. Serve over rice.