Ingredients :
- 3 medium size eggplant cut into strips
- handful fresh basil
- 1 chicken breast cut into strips
- 3 cloves chopped garlic
- 1 cup cornstarch water
- 2 fresh chili peppers
- Oil
- For chicken marinade:
- 2 Tbsp dark soy sauce
- 1/2 tsp corn starch
- 1 Tbsp cooking oil
- 1 pinch sugar
- 1 pinch chicken broth powder
- 1 tsp sesame oil
Method :
- Mix chicken strips with marination. Keep aside about 15 min.
- Boil eggplant strips until medium soft. Then drain from excess water.
- Pour oil into frying pan. No need to wait until the oil warms up. Put chicken in. Stir fry it until colour changes. Then remove chicken from excess oil.
- Use rest of the oil from first stir fry. Pour a little bit oil to stir fry garlic. Stir fry until the smell come out. Drop boiled eggplants into pan and stir.
- Continue put chicken into the pan and stir together.
- Pour 1 cup corn starch water into the pan. Lastly add chilli and fresh basil. Serve it with rice.
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