- Chicken Breast - 800 Grams
- Eggplants - 900 Grams
- Soy sauce - 100 milliliters
- Wine vinegar - 50 milliliters
- Sugar - 3 Art. spoons
- Dry ginger - 0.5 teaspoons
- Sesame - 1 teaspoon
- Flour - 2 teaspoons (Ideally you need corn flour, if not, you can wheat.)
- Garlic - 1 Tooth
- Red hot pepper - 1 Slice (at the tip of the knife)
Take all the ingredients we need. Eggplants are cut into cubes, and the breast is strips, so that the width of one strip is about 1 cm. Heat the frying pan, add butter and fry on a fairly quick fire, so that the chicken is well fried. Laying the chicken on a plate, we throw eggplants in the pan. To them, add ginger, garlic and 60 ml of water, bring to a boil. Reduce heat to medium, cover the frying pan with a lid and fry for 20 minutes, stirring. It is important that all the liquid eventually evaporates. We take a separate dish and mix it: soy sauce, vinegar, sesame, flour, pepper and sugar. Next to the eggplant, add the chicken and fill it with the prepared mixture. Bring to a boil, then reduce heat and fry until the sauce thickens.
Servings: 4-6