Steamed Eggplant With Minced Chicken In Rice Vinegar Recipe

Name: Steamed Eggplant With Minced Chicken In Rice Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small eggplants; 1/2 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

Servings: persons

3 small eggplants
1/2 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

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.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 small eggplants, 1/2 cup rice vinegar, 3 tablespoons sugar, 2 stalks chopped spring onions, and more.

Yes, Steamed Eggplant With Minced Chicken In Rice Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Eggplant With Minced Chicken In Rice Vinegar

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