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Chicken cooked with aubergine, paprica and tomatoes

Material:

Aubergine 50 g, tomato 100 g, chicken breast 100 g, garlic 5 pieces, red paprica 30 g, 1 tea spoon of salt, 2 tea spoons of rice flour, 5 soup spoons of cooking oil, water, 3 -5 g coriander

Method:
  1. Cut the chicken and aubergine into small chunks. Cut the garlic into slices. Cut the tomatoes into small chunks. Cut the paprica into pieces. Mix the rice flour with 20 ml of water. Mix the aubergine chunks with 3 soup spoons of cooking oil and 1/2 tea spoon of salt.
  2. Put the aubergine and red paprica into a pan. Stir-fry with moderate oven for 5 minutes. Take the aubergine and red paprica out from the pan.
  3. Put the chicken, 1/2 tea spoon of salt and garlic into the pan. Stir-fry with moderately quick oven until the chicken is no longer pink.
  4. Put the tomatoes and 300 ml of water into the pan. Cook with quick oven.
  5. When the water boils, switch to moderately slow oven. Cook for 15 minutes.
  6. Put the aubergine and red paprica into the pan. Cook with moderate oven for 5 mintues.
  7. Pour the sauce of rice flour into the pan. Stir several times. Cook with quick oven for 2 minutes.
  8. Collocate with the coriander.