Chicken stewed with eggplant
Overview
Chicken stewed with eggplant is a traditional delicacy in my hometown. The seventh and eighth months of the lunar calendar are when eggplants are on the market in large quantities. In the spring, domestic chickens are even more delicious. Eggplant is one of the few purple vegetables with extremely rich nutritional value. It is rich in protein, fat, carbohydrates, vitamins and various minerals. It can protect cardiovascular, anti-aging, clear away heat and relieve summer heat. Chicken is mild in nature and sweet in taste. It can warm the body and replenish qi, replenish essence and marrow, and has a very good therapeutic effect. Chicken has the effects of warming the body and replenishing qi, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones. Eating it can improve the detoxification function of the liver and enhance the body's immunity.
Tags
Ingredients
Steps
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A young rooster that has been free-range for a year, chopped into small pieces and blanched.
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Do not put it in cold water after blanching. Use a slotted spoon or chopsticks to remove it and set aside.
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Add oil to the wok and when it is 80% hot, add peppercorns, ginger slices and scallions and stir-fry until fragrant.
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Add chicken pieces, add a few drops of rice vinegar, soy sauce, and stir-fry.
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Add water to the soup pot and boil until it bubbles.
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Add the chicken pieces, pour a few drops of strong white wine, add three garlic cloves, bring to a boil over high heat, and remove the foam.
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Reduce heat to low and simmer for forty minutes.
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Peel the eggplant and cut into small cubes and set aside.
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When the chicken soup thickens, add eggplant cubes and salt and cook over medium heat for five minutes.
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Remove from the pan and serve on a plate, sprinkle with chopped coriander.
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Serve.
