Learn how to make a delicious chicken eggplant stir-fry with ground chicken and silky eggplants, all coated in a tasty Sichuan garlic sauce.
❤️ About this Chicken Eggplant Stir Fry
A magic garlic sauce that effortlessly transforms any dish into a delicious sensation. This special blend comes from Sichuan, China, and even though it’s famous for its fresh fish flavor, it doesn’t have any fish in it.
I’ve personally experienced the magic. Just mix Chinese vinegar, soy sauce, rice wine, and sugar, and add a touch of cornstarch and water for that velvety texture.
Try it out and you’ll be amazed at how it transforms plain chicken and eggplant into an incredibly flavorful dish!
🍆 Ingredients
- Eggplant: You can use any type of eggplant for this recipe. For an even silkier texture, consider peeling off the skin.
- Chicken Mince: Chicken mince is a good lean meat, but feel free to use any ground meat for this recipe, such as pork or beef mince.
- Chinese Black Vinegar: Chinese black vinegar plays an important role in this recipe. You can get it in Chinese grocery stores or order it online. I typically opt for Zhenjiang vinegar.
- Sauce Ratio: The sauce is made of Chinese vinegar, soy sauce, rice wine, and sugar. The Golden ratio of these four ingredients is 1:1:2:0.5.
👨🍳 Instructions
Step One: Prepare the Sauce
- In a small bowl, combine rice vinegar, soy sauce, rice wine, sugar, water, and cornstarch. Set aside for later use.
Step Two: Fry Eggplant
- Heat oil in a wok on high heat. Deep fry eggplant sticks until lightly golden. Transfer the fried eggplant to paper towels to drain.
Step Three: Cook Chicken
- In a non-stick pan, add two tablespoons of oil and the chicken mince over medium heat. Cook until the chicken turns light brown.
Step Four: Combine Ingredients
- Add garlic and the previously fried eggplant sticks to the chicken.
- Stir the prepared sauce, ensuring the cornstarch is completely dissolved, then pour it into the pan.
- Stir everything well for about 20 seconds.
Step Five: Finish and Serve
- Add coriander to the mixture. Serve it with rice. Enjoy your flavorful chicken eggplant stir fry!
Now that you know how to make this tasty chicken and eggplant stir fry, let’s get cooking!
If you love the dish, feel free to give it a 5-star rating. Enjoy your cooking! 🤗
Chicken Eggplant Stir Fry
Ingredients
- 2 eggplants (cut into 10cm sticks)
- 500 ml oil
- 1 cup chicken mince
- 1 tablespoon chopped garlic
- 1 tablespoon Chinese black vinegar
- 1 tablespoon soy sauce
- 2 tablespoon rice wine
- 1/2 tablespoon sugar
- 2 tablespoon water
- 1 teaspoon cornflour
- 1 tablespoon coriander (chopped)
Instructions
- Prepare the Sauce: In a small bowl, combine rice vinegar, soy sauce, rice wine, sugar, water, and cornstarch. Set aside for later use.
- Fry Eggplant: Heat oil in a wok on high heat. Deep fry eggplant sticks until lightly golden. Transfer the fried eggplant to paper towels to drain.
- Cook Chicken: In a non-stick pan, add two tablespoons of oil and the chicken mince over medium heat. Cook until the chicken turns light brown.
- Combine Ingredients: Add garlic and the previously fried eggplant sticks to the chicken.Stir the prepared sauce, ensuring the cornstarch is completely dissolved, then pour it into the pan.Stir everything well for about 20 seconds.
- Finish and Serve: Add coriander to the mixture. Serve it with rice. Enjoy your flavorful chicken eggplant stir fry!
Recipe Notes:
- Eggplant: You can use any type of eggplant for this recipe. For an even silkier texture, consider peeling off the skin.
- Chicken Mince: Chicken mince is a good lean meat, but feel free to use any ground meat for this recipe, such as pork or beef mince.
- Chinese Black Vinegar: Chinese black vinegar plays an important role in this recipe. You can get it in Chinese grocery stores or order it online. I typically opt for Zhenjiang vinegar.
- Sauce Ratio: The sauce is made of Chinese vinegar, soy sauce, rice wine, and sugar. The Golden ratio of these four ingredients is 1:1:2:0.5.
Nutrition Information:
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