Chicken breast with Chinese eggplant. Chinese Eggplant Chicken

Chicken with eggplant in Chinese style has an unusual flavor thanks to a special sauce and eggplant. This vegetable generously shares its taste with tender chicken meat.

The appearance of the dish is also original here. Chicken slices are straws that are mixed with eggplant straws. And sesame seeds serve not only for taste addition, but also as a kind of decoration.

It is best to serve this dish in a special dish. Suitable square plates, bamboo napkins, wooden chopsticks.

Chinese Eggplant Chicken Recipe

Products for cooking:

• Sesame - 20 g;
• Balsamic vinegar - 1 tbsp. l.;
• Eggplant - 400 g;
• Chicken breast - 700 g;
• Soy sauce - 2 tbsp. l.

How to cook chicken with eggplant in a pan

Chicken breast must first be removed from the bone, remove the skin from the meat. Now you can cut. This should be done in thin stripes. This is required by the appearance of an oriental dish.

Fry chicken breast strips over high heat. At the same time, add quite a bit of vegetable oil to the pan. Salt. After 3 minutes, the slices will be ready. Transfer them to a plate to cool down.

Eggplant (with cut edges and washed) cut into strips.

Fry the straw for 7 minutes. During this time, the vegetable will have time to cook completely.

Pour the fried chicken strips into the pan for the prepared eggplants.

Add sauce and balsamic vinegar. We mix. We try for salt, perhaps it is no longer needed.

Chicken fillet with eggplant in Chinese is an interesting dish that everyone can easily cook. It is prepared very simply, and the dish turns out juicy and very tasty.

Chicken fillet is a dietary product. It has many beneficial properties for the body. The beneficial properties of eggplant are also known. You can combine them in our dish. We offer to cook chicken fillet with eggplant.

You need to take:

• chicken fillet - 800 gr.;
• eggplant - 2 pcs.;
• soy sauce - 3 tbsp. l.;
• sugar -1 tbsp. l.;
• fresh grated ginger - 1 tbsp. l.;
• water - 60 ml;
• wine vinegar - 3 tbsp. l.;
• garlic 2 - 3 cloves;
• corn starch - 1 tsp;
• salt and black ground pepper - to taste;
• spices - to taste;
• black and white sesame seeds - 0.5 tsp each

How to cook:

1. First, prepare the eggplant. They must be peeled, cut into strips. To remove excess bitterness, salt, leave for 15-20 minutes.
2. Cut the fillet into strips. Heat the frying pan on fire. Add vegetable oil.
3. Put the meat into hot oil, salt, pepper, sprinkle with your favorite spices.
4. Fry the meat until cooked so that it is not pink in the middle. Remove from pan.
5. Scalded chopped vegetables with boiling water. While the pan is hot, transfer them to it and fry until cooked. Vegetables will not lose their shape due to scalding.
6. When the vegetables are ready, transfer the fried meat to them. In the meantime, everything will be combined together, start preparing the sauce.
7. To prepare the sauce, you need to pour water into a deep plate, add wine vinegar, soy sauce, sugar. Here, on a fine grater, grate ginger and garlic, add an incomplete spoonful of cornstarch. To stir thoroughly.
8. Pour this sauce over meat and vegetables. Simmer for 3-5 minutes.
9. Chicken fillet with eggplant with light Chinese notes put on crumbly rice. And to make the dish look festive, sprinkle it with white and black sesame seeds.

Relish! Bon appetit.

Chicken with eggplant and carrots has been a favorite in our family for many years. A simple set of products, quick preparation and unique taste make this dish a frequent guest on our table.
Soy sauce with lots of garlic and cilantro gives a magical aroma and taste, and granulated sugar adds sweetness and viscosity to the sauce. Especially tasty chicken with eggplant and carrots is obtained on the grill in my wonderful wok. If there are a lot of guests, this appetizer helps a lot. It is easy to cook in a wok in large quantities and is liked by everyone without exception.

Since chicken with eggplant and carrots cooks quickly, I prepare and cut the products in advance. And I cook in front of guests, it turns out very spectacular and appetizing. Yes, and when cold, the appetizer is a miracle how good.
Time: 30-40 min
Difficulty: Medium
Ingredients: for 4 servings
Chicken breast - 300 grams (about half a breast)
Large eggplant - 1 pc.
Large carrot - 1 pc.
Garlic - 4-5 cloves
Sugar -1 tbsp
Soy sauce - 3 tbsp. spoons
cilantro - large bunch
Ground chili pepper - to taste
Chili pepper - a quarter of a pod
Vegetable oil for frying
Black pepper - to taste

How to Cook Chicken in Soy Sauce with Eggplant and Carrots:

Cut the eggplant into strips about 3 cm long and about 1 cm wide. Soak in salt water and let stand for 30 minutes to 1 hour to remove the bitterness.
Cut the carrots into cubes, like an eggplant.
Cut the chicken breast in the same strips as the eggplant.
Finely chop the cilantro, chili and garlic.
There should be a lot of greenery.

And now do everything at a pace:

Heat a wok over coals with 5 tablespoons of oil until smoky.
Fry the chicken on strong coals (2-3 minutes, no more).
Add carrots.
Two minutes later eggplant.
Fry, stirring constantly for about 4-5 minutes, until the eggplant becomes soft.
Sprinkle with sugar, mix.
Add spices (chopped chili pepper, ground red and black) and soy sauce and cook for about 5 minutes.
At the end, pour cilantro and garlic, mix for another minute and that's it.
Ready!

And yet, I sometimes add curry to the spices. The appetizer acquires a beautiful orange hue and a new taste.
Chicken with eggplant and carrots has a sweet taste rich in vegetables and herbs, looks very nice. It can be served not only as an appetizer, but also as a main course. It goes great with rice, for example.

At least 30 minutes before the start of preparing the snack, I cut the eggplant into slices about 3 cm long and about 1 cm wide.


I soak them in salt water and let them stand for 30 minutes to 1 hour so that the bitterness is gone.


I cut carrots and chicken breast into cubes, like eggplant.
Finely chop the cilantro, chili and garlic. Parsley can be substituted for cilantro, but cilantro adds an incredibly delicious note to the appetizer. There should be a lot of greenery.


Well, now I do everything quickly. I heat the wok on the coals with 5 tablespoons of oil until it smokes. I fry the chicken, stirring constantly.


After about two minutes, I add carrots to the chicken.


Two minutes later eggplant.


Fry for about 4-5 minutes, stirring occasionally. I add chopped chili, ground red chili, black pepper.


I sprinkle with sugar and mix, sand is needed for caramelization.


Add soy sauce and cook for about 5 minutes.


When the chicken and vegetables are covered with caramel, pour in the cilantro and garlic.


I mix and after a minute I remove the wok from the grill.


Ready!

Bon appetit! If you have any questions or difficulties, do not hesitate to ask questions, I will definitely help

With this Chinese eggplant chicken recipe, you are guaranteed an explosion of emotions and incredible taste sensations, bring a little exotic and oriental flavor to your life. And do not be afraid of a little long list of ingredients, because, in fact, there is absolutely nothing complicated in this recipe, you just have to start, and after 40 minutes you will have an excellent dish on your table.

. Believe me, the time spent is worth the end result, because this chicken is so fragrant and spicy that it takes your breath away. It turned out, I must say, very tasty - lovers of Chinese cuisine, it seems to me, will appreciate it.

800 g Fillet of chicken breasts.
900 g eggplant.
60 ml soy sauce.
60 ml red wine vinegar
3 art. l. Sahara.
1 st. l. grated fresh ginger.
1 tsp sesame seeds (optional).
2 tsp corn starch (or 1 tsp potato).
1 clove of garlic.
Red hot pepper on the tip of a knife.

We cut the chicken into long strips 1 cm wide.

Cut the eggplant into long strips.
In several batches, fry the chicken in vegetable oil over high heat until the meat inside is no longer pink.
Remove to a plate and set aside.

We put eggplants in the pan where the chicken was fried, add ginger, garlic and 60 ml of water, bring to a boil. Reduce the heat to medium, cover the pan with a lid and fry, stirring occasionally, until the liquid has evaporated and the eggplants are cooked.
In a separate bowl, mix soy sauce, vinegar, sesame seeds, flour, pepper and sugar.

We put the chicken in a pan with eggplants, pour in the soy mixture and bring to a boil over high heat. Then reduce the heat and fry, stirring, until the sauce thickens. The finished dish is best served with rice.

Recipe for multicooker:

VITEK VT-4216 CM, volume 5 l, power 900 W

Let's cook chicken with eggplant in a slow cooker, the recipe is quite simple. For such a dish, you can use chicken breasts and cut fillet from the thighs, or add only one part.

Eggplants must be selected dense and unripe. Bitterness should be removed with salt, that is, sprinkle vegetables with it for 15 minutes, and rinse with water. Eggplants are often referred to as "blue" because of their color, but white eggplants are now also available. Therefore, a vegetable of any color is suitable for stewing with chicken.

There are three options for cooking chicken with eggplant. The first is stewing in water, the second method involves adding sour cream, which will make the dish fatter. And the third option is based on the addition of tomato paste, due to which a fragrant and very tasty chicken with eggplant is obtained.

A ruddy and juicy chicken and eggplant dish can be served not only for the family, but also for the festive table with vegetable side dishes, cuts and snacks.

Ingredients for Cooking Eggplant Chicken

1. Chicken meat - 400 g.
2. Eggplant - 1 pc.
3. Onion - 2 pcs.
4. Vegetable oil - 15 ml.
5. Water - 250 ml.
6. Tomato paste - 1 tbsp.
7. Garlic - 3 tooth.
8. Black ground pepper - 0.5 tsp
9. Salt - to taste.

How to cook chicken with eggplant in a slow cooker

The main ingredients are chicken and eggplant. Therefore, these products should be cut into large pieces. Rinse the eggplant with water, it does not need to be peeled. Cut the vegetable into small pieces.

Place all eggplants on a plate and sprinkle with salt. Leave on the kitchen counter for about 15 minutes.

Rinse the chicken under running water and chop coarsely. Optionally, you can add pieces of meat on the bones.

Onions in such a dish will not be superfluous, so you can take several onions. They should be peeled and chopped into half rings.

Heat the vegetable oil in the "Baking" program. Fry the onion in oil for 6 minutes.

Pour the chicken meat over the onion. Stir with a spatula to change color.

Rinse the eggplant pieces with water and add to the main mass.

Add tomato paste, minced garlic, black pepper and salt to the water. Stir contents until smooth.

Pour the general consistency with tomato mass. Close the lid, turn on the "Baking" program for 30 minutes.

The chicken cooks quickly enough, and during this time you can boil vermicelli or young potatoes.

Serve hot chicken with eggplant. It turns out not only very tasty, but also a beautiful dish. Bon appetit!

Chicken breast with eggplant and cheese

How to cook Chicken Breast with Eggplant and Cheese

1. Wash the eggplants, cut them lengthwise into thin strips, put in a bowl, salt and leave for 20-30 minutes. Drain the juice from the eggplant.
2. Cut each chicken breast into 4 pieces. Break the chicken pieces through cling film.
3. Season the chops with a little salt and pepper.
4. Cut the tomatoes into rings, finely chop the garlic, grate the cheese.
5. Wash greens, dry and chop finely.
6. Heat a little vegetable oil in a frying pan, lay out the eggplant strips and fry for 2-3 minutes on each side.
7. Transfer the eggplant to a paper towel to get rid of excess fat.
8. Grease a baking dish with oil and lay a layer of eggplant slightly overlapping each other. Lay the beaten chicken fillet on top, then again the eggplant and again the chicken. Then lay the mugs of tomato, a little salt, pepper and sprinkle with chopped garlic and herbs. Sprinkle cheese on top.
9. Put the mold in an oven heated to 180 ° C and bake for 20-25 minutes.
10. Remove the casserole dish from the oven, let stand for 10 minutes and serve.

It is hard to imagine a traditional Asian dish without rice. This cereal is present in almost all dishes and has hundreds of cooking methods. In this recipe, rice is given the role of a side dish, and it is chicken and eggplant that occupy the central place in it.

Ingredients

• Jasmine rice - 1 cup;
• Sesame oil - 1 tbsp;
• Chicken thighs - 4 pcs;
• Rice wine - 1 tablespoon;
• Garlic - 2-3 cloves;
• Onion - ½ head;
• Chili pepper - 1 pc;
• Eggplant - ½ piece;
• Soy sauce - 3 tablespoons;
• Green onion - 1 bunch;
• cilantro - 1 tbsp;
• Black sesame - 1 tsp

How to cook chicken with eggplant and rice in Chinese

Before proceeding with the description of the process of preparing our dish, let's go through the possible substitutions in the ingredients.

• Sesame oil can be completely replaced with olive oil or, at worst, sunflower.
• Instead of thighs, it is allowed to use chicken fillet - you need to take 2 pieces.
• It is difficult to find an analogue of rice wine, but you can try to replace it with dry white wine.
• Black sesame seeds can be replaced with white.
• Pepper powder can be used in place of fresh chili peppers.

cooking rice

1. First, rinse the rice. For this, it is convenient to use a large sieve, usually used for sifting flour. It is necessary to rinse the cereal until the flowing water becomes clear - this way we will remove all excess starch and dirt from the surface of the rice.
2. Pour rice into a medium-sized saucepan and pour one and a half glasses of cold clean water here. We put on the stove and turn on a strong fire, gently mix the rice with a wooden spatula.
3. As soon as the water in the pan boils, cover it with a lid and reduce the heat to medium. Let the rice boil for 10 minutes.
4. Turn off the heat and, without opening the lid and without stirring, let the rice stand for another 10 minutes.

cooking meat

1. Wash thighs under cold running water. Remove the skin and bones, rinse again.
2. Wash the eggplant, remove the skin. Cut into small cubes and send to a container with cold water and salt - so we get rid of bitterness.
3. Pour oil into a wok or deep frying pan and turn on the maximum heat. We warm it up until a characteristic white smoke appears.
4. Carefully lay out the chicken (be careful, if there is a lot of water left on the surface of the meat, the oil will begin to splatter a lot). Fry over medium heat for 2 minutes.
5. Add wine, stir and cook for another minute.
6. We clean the garlic and finely chop. We clean the onion from the husk, cut into small cubes. We remove the seed part from the chili pepper, and cut the pepper itself into half rings.
7. When the wine has completely evaporated, add garlic, onion and pepper. We fry for 3 more minutes.
8. We take out the eggplants from salt water, put them in a pan or wok with other ingredients, pour soy sauce here and simmer, stirring constantly for a couple of minutes.
9. Finely chop the green onion and cilantro. Pour into a bowl, mix, fry for just a few seconds and remove the pan from the heat.

Recipe for multicooker:

REDMOND RMC-M170, volume 5 l, power 900 W

The combination of chicken with eggplant is found in many recipes of Central Asian and Eastern cuisines. According to culinary experts, it was from the East that this combination migrated to Western and European cuisines. And now eggplant with chicken is fried, baked, stewed everywhere. So I decided today to cook stewed chicken with eggplant and tomatoes in a slow cooker.

To enrich the taste, other vegetables, herbs and spices in different variations are often added to the main ingredients. In any cooking option, the dish turns out to be very tasty, and the eggplant-chicken tandem sets the main flavor note. Today I chose stewing and decided to limit myself to a minimum of additional vegetables. These are tomatoes, onions and garlic. After all, they are ideal for both eggplant and chicken and cannot disturb the taste balance. Spices in my dish is also at a minimum. This is black pepper (well, where without it?) And curry (the roots of the dish are still oriental). In general, I and my family were satisfied with the stewed chicken with eggplant cooked in a slow cooker.

Ingredients

1. Chicken fillet - 800 gr.
2. Eggplant - 3-4 pcs.
3. Tomato - 2-3 pcs.
4. Onion - 1-2 pcs.
5. Garlic - 2-3 cloves
6. Salt - to taste
7. Ground black pepper - to taste
8. Curry - to taste
9. Vegetable oil - 1-2 tablespoons
10. Water (hot, boiled) - 1/4 multi-glass

How to cook stewed chicken with eggplant in a slow cooker

1. Prepare the chicken fillet (I have breasts, but the fillet from the thighs is suitable), eggplant, onion, garlic, tomatoes, spices and salt. There is no curry in my photo, because at first I wanted to do without it. Also in my photo you do not see vegetable oil and water (they did not fit). But they are also needed for cooking. The chicken fillet will need to be washed and cut into pieces (my pieces are closer to cubes, about 2 centimeters in size). Young eggplants with good skins do not need to be peeled, just wash thoroughly, then cut into "blue" cubes. Tomatoes can also be left with the skin on. Or, if desired, remove the skins. Slice the tomatoes like an eggplant. Onions and garlic, naturally clean. Then chop the onions as you like. Garlic can be passed through a press. Or, like me, beat the cloves a little with a knife (back side), and then chop with the same knife.

2. Put the onion with garlic in a bowl with poured oil. We turn on the slow cooker on the “Frying” - “Meat” mode - time 15 minutes. Stir occasionally, fry for 6 minutes.

3. Then we place the chicken fillet in the bowl, mix with the garlic and onions located there. We fry further so that the meat changes color to white (this process takes about 6 minutes in time).

4. As the chicken changes color, you need to salt, pepper and add a pinch of curry (you can add more), mix and, if the program has not ended, then after 2-3 minutes turn off the "Frying". Pour hot water into the chicken.

5. Now lay out the eggplant and tomatoes, mix them together and with the meat. We set the multicooker on the program "Extinguishing" - "Meat" - time 40 minutes. We say "Pot, cook!" and click on "start".

6. We try the finished dish for salt. If everything is fine, then turn off the “magic pot”. If it is not enough, then add salt, mix and leave on automatic heating for 15 minutes (under a closed lid).

7. It's time to lay out the chicken with eggplant on plates and put it on the table. Bon appetit!

Chicken with eggplant pp. Diet eggplant salad

Eggplant is an indispensable ingredient in salads. Eating such a dietary eggplant salad is good for lunch or dinner along with protein foods. The perfect combination is lean chicken, veal or turkey. So, we need:

• 1 medium eggplant. To prepare such a salad, you will first need to cut the eggplant into thin strips and fry in a grill pan without oil until half cooked.
• Leek. Instead, you can use a regular bow. We cut into rings and also bake on a grill pan.
• 1 medium tomato. You can use several cherry tomatoes.
• Greenery. It is good to use fresh spinach, parsley and dill.
• 1 teaspoon olive oil.
• Salt and pepper.

Mix all the ingredients and season with olive oil and spices. This salad can also be served warm!

Salad with eggplant and bran

Another great eggplant diet dish for weight loss

• 1 medium eggplant. We cut the eggplant into slices and bake in the oven.
• 2 medium cucumbers. We also cut them into thin slices.
• Lettuce leaves. It is good to use watercress or lettuce
• 1 tablespoon of bran.
• 1 teaspoon of any vegetable oil. Do not forget that in addition to sunflower and olive oils, there are also many very useful oils - grape seed oil, linseed, sesame, pumpkin.

We spread the lettuce leaves on a plate, put eggplants and cucumbers there, sprinkle with oil and sprinkle with bran.

The process of preparing Chicken Breast with Cherry Tomatoes, which belongs to Fusion cuisine, is very easy and you do not need to be a chef of a famous restaurant to learn how to cook it at home. To do this, you will need only 6 ingredients, the optimal cooking time for the Chicken Breast with Cherry Tomatoes dish is 15 minutes, the recipe itself is designed for 1 serving.
If you managed to cook this dish, we suggest you rate this recipe in the comments. Join our Foodmag.me community and share your own culinary masterpieces!

Hooray!

You have all the ingredients, let's start cooking!

Ingredients

0 / 6 ingredients

• chicken (breast fillet) - 2 pcs.
• cherry tomatoes - 20 pcs.,
• sweet granular mustard - 1 tbsp. l.
• salt - to taste
• spices - to taste
• large garlic - 1 clove

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Enjoy your meal, hope you had fun with us!

This recipe is one of the first ones I made from Chinese cuisine, more than 25 years ago. I still keep the thin book Cocina China, bought in Panama; the book has a rather shabby appearance - it fell under the tropical rain, and then dried out under the tropical sun.

Over the past quarter of a century, this recipe has become our family dish, which my sons usually order me to cook when they come to visit.

Here recently my eldest son Yura calls with the words: “Where are the Chinese eggplants on your blog?”. It turned out that the recipe with which I had become so accustomed was really not on the blog. I am filling this gap.

The original recipe uses boiled chicken breast, but usually I marinate and fry separately either chicken or pork.

I serve it on the table, depending on my mood, with either rice noodles or white rice.

Ingredients:

• 1 eggplant (450 g), cut into strips 1 cm thick and 5 cm long;
• 3 garlic cloves, very finely chopped
• 2.5 cm ginger root, finely chopped
• 1 onion, finely chopped;
• 2 green onion feathers;
• 100 gr. boiled (or marinated and fried) chicken or pork,;
• 1 sweet pepper, cut into strips.

Marinade for chicken:

• 2 garlic cloves, minced;
• 2 tbsp soy sauce;
• 1 tbsp vegetable oil.

For refueling:

• 120 ml. chicken broth, can be from a cube;
• 1 tsp Sahara;
• 1 tsp red wine vinegar;
• 0.5 tsp salt;
• 0.5 tsp ground black pepper.

To thicken the sauce:

• 1 tsp corn starch;
• 1 tbsp water;
• 1 tsp sesame oil.

Chicken, if it is raw, cut into pieces 1 cm thick and marinate for 15-20 minutes. Fry the chicken pieces in 1 tbsp. vegetable oil. Postpone.

Heat a deep frying pan or wok with 3 tbsp. vegetable oil. Roast the eggplant for 4-5 minutes, stirring constantly so that they do not burn. Postpone.

Prepare the dressing in a cup.

In a skillet or wok over high heat, reheat 2 tbsp. vegetable oil and fry the minced garlic and ginger for 1 minute, add the chopped onion and fry for another 2 minutes. Return chicken and bell pepper to skillet and sauté 1 minute.

Add eggplant and pour in dressing. Simmer the mixture over low heat for 6-7 minutes, and then pour in the mixture to thicken the sauce, stir and wait for the sauce to thicken. Sprinkle with green onions.