Chicken Recipe : Spicy Stir Fry Chicken with Eggplant : How to Stir Fry : Chinese Food : CHOPCHOP

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Cook the rice: in a medium pot, add the jasmine rice and 1 1/3 cups water. Bring to a boil, stir once or twice quickly, cover, and simmer on medium-low for 10 minutes.
2. Remove from heat and let it stand covered for another 10 minutes without opening the lid.
3. Season the chicken with a big pinch of salt and pepper.
4. Heat a wok or large skillet over high heat until smoking, then add the sesame oil and swirl to coat.
5. Add the chicken and stir-fry for 2 minutes, then add the mirin and stir-fry for 1 more minute, until the mirin has evaporated.
6. Add the garlic, onion and chili and stir-fry for 3 minutes, until the onion is soft and the chicken is about three-quarters cooked.
7. Add the eggplant and the sauce, and stir-fry 2 more minutes, until the chicken is cooked through but still juicy and the eggplant is softened.
8. Add the green onion and cilantro, stir for 10 seconds, then remove from the heat.
9. Serve over the warm rice, garnished with extra green onion, cilantro, black sesame seeds and sesame oil.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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