Simple recipe "Chicken eggplant pickled in Nanban" is delicious even when cold!

Introducing the recipe for "Chicken eggplant pickled in Nanban", which is full of juicy flavor. The aftertaste is refreshing thanks to vinegar, and it is recommended even in the hot season.

Nanban pickled chicken eggplant

material

Chicken thigh 250g (8.82oz)
3 eggplants, green onions, 3 tablespoons of soy sauce
3 tablespoons vinegar
2 tablespoons sugar
Ginger tube about 1 cm
1 tablespoon sesame oil
Appropriate amount of sliced pepper

[Pickled sauce]
2 teaspoons of salty sauce
1 tablespoon of cooking liquor
1 teaspoon sugar

How to make

1. Cut chicken thighs into bite-sized pieces, put them in a storage bag with sauce, and soak them for about an hour.

2. Wash the eggplant well and cut into bite-sized pieces.


3. Add sesame oil to a frying pan and slowly bake the chicken over low heat.


4. When one side is cooked, turn the chicken over, add eggplant and fry.


5. When the chicken is cooked, add soy sauce, vinegar, sugar, ginger, and sliced red pepper and fry. When the chicken is entwined, turn off the heat. Leave it for about 15 minutes and when the taste is familiar, sprinkle the green onions in small pieces to complete.

What is the taste of chicken eggplant pickled in Nanban?

The chicken and eggplant are soaked in flavor and very juicy! Especially, the eggplant that has been heated and softened becomes juicy and delicious as you chew it. A mild acidity is felt in the sweetness, and the aftertaste is refreshing. The spiciness of chili peppers is a good accent.


A dish that goes well with white rice. It's delicious even when it's cold, so it's perfect as a side dish for bento.