Steamed Eggplant With Minced Chicken in Rice Vinegar

Jeff Lim@Chef#166107's Note:

This is a recipe from a local maid, a friend, who had learnt from her Japanese boss, simply steamed the eggplant , add vinegar, soya sauce and sugar. A very simple dish.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 3

• 3 small eggplants
• ½ cup rice vinegar
• 3 tablespoons sugar
• 2 stalks chopped spring onions
• 1 red chile , sliced

To marinate together

• 200 g minced chicken
• 2 teaspoons sugar
• 2 tablespoons light soya sauce
• 3 dashes white pepper powder
• cornflour

Directions:

1. 3 small eggplants or 1 large eggplant, cut in chunks, place on the steamer, add vinegar sauce(sugar to add into vinegar).
2. Steam the eggplant till soft (about 20 minutes).
3. Stir fry the marinated minced chicken, once cooked, pour over onto the steamed eggplant.
4. Steamed another 10 minutes to have the juices from the chicken to dissolve into the eggplant.
5. When ready, sprinkle spring onion and sliced chilli.
6. Serve with other dishes.
7. Serve with steamed rice.

Reviews

[Chef #222037]

Tasted like I marinated eggplants in vinegar. Might have been my fault, though, as I assumed the "3 eggplants" referred to the smaller Japanese ones-- so I used 1 large "regular" eggplant instead, and I ended up with too much liquid.

[valerie #2]

Wonderful Asian taste. Easy to make. I used almost thawed chicken breast and sliced it very thin. It was still good heated over for lunch.