Asian Style Chicken with Eggplant

Nutrition values are AI-estimated based on ingredients.

• 1.5 lbs Japanese eggplant, cubed
• 1.5 lbs ground chicken
• 10 large spring onions, chopped
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped ginger
• Green chilies, finely chopped, to taste
• 2 tablespoons oil
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce (Sambal)
• Finely chopped cilantro, for garnish
• Roasted sesame seeds, for garnish

1. 1Prep ingredients: cube eggplant (and soak in water), chop spring onions (separate whites/light greens from dark greens), finely chop garlic, ginger, and green chilies.
2. 2Heat 2 tablespoons of oil in a large wok-style pan over high heat.
3. 3Add the white and lighter green parts of the spring onions and stir-fry for a couple of minutes until slightly softened.
4. 4Add 2 tablespoons each of finely chopped garlic and ginger, and green chilies to taste; stir-fry for about 1 minute.
5. 5Add the ground chicken, break it down, and continue cooking until crumbly and almost done.
6. 6Season the chicken with salt and black pepper.
7. 7Drain the eggplant and add it to the pan; mix well with the chicken and aromatics.
8. 8Sprinkle a little salt over the eggplant portion and mix.
9. 9Cover the pan and allow the eggplant to cook, stirring occasionally, until it reduces and becomes tender (approx. 5-7 minutes).
10. 10Once eggplant is cooked (cuts easily with a knife), remove the cover and let it dry up a little.
11. 11Stir in 2 tablespoons of soy sauce and 1 tablespoon of chili sauce.
12. 12Garnish with the dark green parts of the spring onions, finely chopped cilantro, and roasted sesame seeds.
13. 13Serve hot, preferably with white rice.

These instructions are our analysis of the original video. Watch on YouTube →