Easy Eggplant and Chicken Breast Steam Bake

Name: Easy Eggplant and Chicken Breast Steam Bake
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Chicken breasts; 1 Eggplant (slim Japanese type); 2 tbsp Vegetable oil; 1 tbsp White flour; 1 tbsp ★Sake; 1 tbsp ★Mirin; 1 tbsp ★Miso

cookpad.japan @cookpad_jp

I usually cook with a recipe, but this turned out to be delicious when I whipped up a dish for myself with just what I had on hand. This recipe is quite convenient as you can just let the chicken be for the second half of the process.

There's no soy sauce needed, but I recommend it when you're tired of the usual taste.
Add about 50 ml of water if the liquid evaporates quickly when cooking over a high heat. For 2 servings. Recipe by Mushiyakisuto

cookpad.japan @cookpad_jp

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Ingredients

2 servings

100 gramsChicken breasts
1Eggplant (slim Japanese type)
2 tbspVegetable oil
1 tbspWhite flour
1 tbsp★Sake
1 tbsp★Mirin
1 tbsp★Miso

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Steps

1

If you'd like, trim off the skin from the chicken and cut the meat into bite-sized pieces. Slice the eggplant to 1 cm thick rounds. Mix the ★ ingredients.
2

Put 1 tablespoon of vegetable oil in the pan. Add the chicken and brown over medium heat. Take them out and set aside. There's no need to cook them thoroughly just yet.
3

Using the same pan, add 1 tablespoon of vegetable oil and stir-fry the eggplant over medium heat. Once the eggplant is covered with oil, add in the chicken and ★, then cover with a lid. Cook over low heat for 10 minutes.
4

Open the lid and simmer for a while, then it's ready. Serving them on flat plates makes them look really delicious.