Chopsticks advance! Spicy stir-fried chicken eggplant peppers
|Material ( For 2 people )|
|Chicken thigh||200g (7.05oz)|
|soy sauce||1 tablespoon|
|Sesame oil||1 tablespoon|
Introducing the recipe for "spicy stir-fried chicken eggplant peppers" where chopsticks advance with just the right amount of spiciness. Perfect as a companion to rice or as a snack.
◆ MaterialChicken thigh 200g (7.05oz)
2 eggplants 3 peppers 1 tablespoon soy sauce
2 teaspoons of doubanjiang
1 tablespoon of potato starch
1 tablespoon sesame oil
◆ How to make1. Cut chicken thighs into pieces that are easy to eat, put them in a plastic bag with potato starch, and shake.
2. Eggplant and peppers are cut into small pieces.
3. Add sesame oil to a frying pan and bake chicken thighs over low heat for about 4 minutes.
4. When the chicken is turned inside out, add the peppers, cover and heat for about 4 minutes.
5. Add soy sauce and doubanjiang, and when the taste is familiar to the whole, it's done.
◆ What is the taste?The heated eggplant has a soft and soft texture, and when chewed, the taste exudes. Accented with a faint tingling stimulus. The chicken, which is sprinkled with potato starch to make it juicy, and the sweet peppers, which have a refreshing flavor, also have the richness of Doubanjiang. A taste that is addictive with a combination of moderate saltiness and spiciness.
It goes well with white rice, so it's delicious even if you put it on top and donburi. It would be great if there was beer there.