Chinese-Style Chicken and Eggplant Rice Bowl recipe - ingredients, nutrition and when to eat it
This Chinese-style rice bowl is topped with chicken and eggplant stir-fried in a soy sauce mixture.
This Chinese-style rice bowl is topped with chicken and eggplant stir-fried in a soy sauce mixture. The chicken stays mild and the eggplant turns tender, while the savory sauce soaks into the rice. It makes a hearty lunch or dinner.
Chinese · 25 minutes to cook
Nutrition (per 590.3g serving): 624.2 kcal · protein 28.2g · carbohydrate 84.5g · fat 17.6g · sodium 1541.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Eggplant absorbs oil as it cooks, so if the pan gets dry, add water a spoonful at a time instead of more oil.
Tips: The sauce contains starch, so stir it once more just before pouring it into the pan.
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Ingredients (1 serving)
- Rice — 1 bowl
- Chicken thigh — 100 g
- Eggplant — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Sugar — 0.5 tsp
- Cornstarch — 0.5 tsp
- Water — 2 Tbsp
- Ground black pepper — 0.1 tsp