Braised Chicken And Eggplant

delicious rich Chicken Garlic Sauce

Chinese Braised Chicken and Eggplant With garlic and chilli

I LOVE eggplant and I like how it tastes so good with chicken and delicious tangy garlic and chilli -based sauce 

It really is amazing and is well worth a visit to your local Asian Food Store to get as many of the ingredients as you can.


Chicken and eggplant in garlic and chilli sauce is one of my all-time favorites from the Chinese takeout menu.

Peel and chop the garlic

I Like to get all the ingredients prepared first - it just makes it easier to then step through the recipe much easier and it also means I do not forget a key ingredient.

So you can see I have also pre measured all the other ingredients before I start doing the next steps.

Squash the garlic to make it easier to get the skin off and then dice finely.

Julienne the spring onion

Common items to be julienned are carrots for carrots, celery, or potatoes for Julienne Fries. Trimming the ends of the vegetable first and then the edges to make four straight sides makes it easier to produce a uniform cut.

Here we are doing the spring onions.

To keep them fresh as we are using these later we put them in a bowl of cold water when they have been cut.

Prepare The Green Beans

Top and tail the beans. When done then again put them in a bowl of cold water to keep them fresh.

Saute The Eggplant

Turn the Instant Pot onto saute and let it warm up till it says hot - normally this takes about 4 minutes.

Place as many eggplants face side down and cook until they are golden brown - about 1-2 minutes.  Then take out the first batch and repeat for the rest of the egg plants.

It is really only necessary to cook the cut side.
You may need to add a little more oil through the process.


Saute The Chicken

Keep the Instant Pot on saute.

Then add the chicken and let it cook till it changes color. Next add the dry ingredients and mix with the cooked chicken.

Add in The wet ingredients

Keep the Instant Pot on saute.

Then add the wet ingredients and mix with the wooden spoon. These will only take a minute or so to mix in.

Add in The eggplant

Turn the Instant Pot off.

Now add back the browned eggplant wet and mix with the wooden spoon. Just ensure they get a good covering of all the spices and juices.

Now put on the lid and set the instant pot to cook for 5 minutes -with quick pressure release. Then add in the green beans while the dish is still boiling and cooked them for 1-3 minutes depending on if you like the beans firm or soft

Serving egg plant with

Ready To Eat - And Serving Suggestions

Now it is time Plating up to eat is always my favorite time.

This dish is very versatile and can be served with noodles, steamed rice or even fried rice,
Print
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Serving egg plant with

Braised Chicken And Eggplant

  • Author: Rosie
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Asian

Description

Instant Pot Chicken and Eggplant in Garlic Sauce - With a little bit of chilli in the bean paste.


Ingredients

Scale

¼ cup vegetable oil

8 finger egg plants - halved length ways (1 lb)

1 lb minced chicken (500g)

2 tablespoons brown sugar

1 tablespoon finely grouch ginger - about 1 inch)

3 cloves garlic diced

1 teaspoon cumin seeds

2 tablespoons of chilli bean paste

¼ cup chicken stock

¼ cup chinese cooking wine

¼ cup soy sauce

9 oz green beans (300g)

2 green onions (scallions) julienned (finely sliced)

¼ cup fresh coriander


Instructions

  1. Squash the garlic to make it easier to remove the skin and dice finely
  2. Finely slice or julienne the spring onions, place in a bowl of cold water to keep them fresh
  3. Top and tail the beans. When done then again put them in a bowl of cold water to keep them fresh
  4. Turn the Instant Pot onto saute and let it warm up till it says hot - normally this takes about 4 minutes
  5. Place as many eggplants face side down and cook until they are golden brown - about 1-2 minutes
  6. Then add the chicken and let it cook till it changes color
  7. Next, add the dry ingredients and mix with the cooked chicken
    1. sugar, salt, pepper, bean-paste, ginger, garlic and cumin seeds
  8. Keep the Instant Pot on saute.
  9. Then add the wet ingredients and mix with the wooden spoon. These will only take a minute or so to mix in.
    1. chinese cooking wine, soy sauce, chicken stock
  10. Now add back the browned eggplant wet and mix with the wooden spoon. Just ensure they get a good covering of all the spices and juices.
  11.  
    Now put on the lid and set the instant pot to cook for 5 minutes -with quick pressure release.
  12. Then add in the green beans while the dish is still boiling and cooked them for 1-3 minutes depending on if you like the beans firm or soft

Notes

I like to get all the ingredients prepared first - it just makes it easier to then step through the recipe much easier and it also means I do not forget a key ingredient.

Nutrition

  • Calories: 267

Keywords: eggplant chicken easy quick

rose chef
Hello !
I'm Rose
Welcome To One Pot Dish. I have spent 20 years as a professional Chef.  I make and test all my recipes before I share them with you.
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