Braised Chicken And Eggplant

chinese eggplant and chicken instant pot

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

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.

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.

Braised Chicken And Eggplant

Instant Pot Chicken and Eggplant in Garlic Sauce - With a little bit of chilli in the bean paste.
Prep Time30 mins
Cook Time10 mins
Course: Dinner
Cuisine: Asian
Keyword: eggplant chicken easy quick
Calories: 267kcal
Author: Rosie

Ingredients

  • 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

  • Squash the garlic to make it easier to remove the skin and dice finely
  • Finely slice or julienne the spring onions, place in a bowl of cold water to keep them fresh
  • Top and tail the beans. When done then again put them in a bowl of cold water to keep them fresh
  • 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 add the chicken and let it cook till it changes color
  • Next, add the dry ingredients and mix with the cooked chicken
  • sugar, salt, pepper, bean-paste, ginger, garlic and cumin seeds
  • 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.
  • chinese cooking wine, soy sauce, chicken stock
  • 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

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: 267kcal

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