Ingredients
3 or 4 long eggplant cut in thin shoe string strips
250 grams chicken cut in strips
1 Tbsp cornstarch
2 Tbsp soy sauce
5 chili peppers or 1/8 teaspoon cayenne powder
4 Tbsp oil
1 red pepper cut into strips
1 - 3 cloves crushed or minced garlic
1 Tbsp grated ginger
1/2 cup chicken stock
Recipe instruction
Pour boiling water over eggplant and let stand 5 minutes or more. Drain eggplant well.
Mix corn starch and soy sauce into chicken strips.
Heat pan and add oil. Fry chili peppers then remove them.
Fry chicken until cooked.
Add drained eggplant, garlic, ginger and red peppers. If using cayenne, add it as well. Fry for a minute or two.
Add chicken stock and cook until eggplant is soft. Add more stock if it starts to stick.
Serve with white rice.
Preparation time
15
Cooking time
15