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Cooked aubergine with fried chicken breast and carrot


Aubergine 200 grams, chicken breast 150 grams, 1 carrot, 1/4 onion, 2 star anises, garlic 4 pieces, ginger 5 grams, scallion 10 grams, 1/2 tea spoon of salt, 1/2 tea spoon of sugar, 1/4 tea spoon of pepper powder, 5 soup spoons of cooking oil, 2 star anises, 1 tea spoon of potato/rice flour, water, light soy sauce
  1. Cut the aubergine into pieces. Cut the garlic, ginger, carrot, onion and chicken breast into small bits. Cut the scallion into strings.
  2. Cook some water together with the star anises. Cook the aubergine pieces for about 1 minute when the water boils. Take the aubergine pieces out from the water. Let the water drained as much as possible from the aubergine pieces.
  3. Mix the aubergine pieces with the salt, 2 soup spoons of light soy sauce and the scallion strings.
  4. Mix the potato/rice flour, sugar, pepper powder, 50 ml of water and 1 tea spoon of light soy sauce.
  5. Warm the cooking oil with a pan. Put the chicken breast bits, garlic and ginger into the pan. Stir-fry with moderately quick oven until the chicken breast is 90% cooked.
  6. Put the carrot into the pan. Stir-fry with moderately quick oven for about 2 mintues.
  7. Pour the sauce of step 4 slowly along the edge of the pan into the pan. Cook with quick oven. When the sauce boils, stir-fry with moderate quick oven until the sauce is thick. 
  8.  Pour the chicken breast mixture over the aubergine pieces.