Eggplant And Chicken Braised In Tomato Sauce Recipe by cookpad.japan
Cooking Instructions 1 Cut the chicken into bite sizes and sprinkle some salt, pepper and flour on it. 2 Slice the eggplant into about 1 cm round slices and keep in water to remove the harshness. Mince the onion and slice the garlic. 3 Fry the eggplant in a frying pan with oil then remove. Add some more oil to the frying pan and grill the chicken until golden brown then remove from the pan as well. 4 Add more oil if you need then then fry the garlic. Add the onions once you can start to smell the garlic. 5 Add the whole canned tomato mashing it and stew till the color changes a little. 6 Add the ☆ ingredients, eggplant, chicken and white wine and bay leaf if you have and cover it with a lid and stew for 15 minutes. 7 Take off the lid and stew for another 5 minutes and add some salt, pepper and soy sauce. Adjust the taste as needed then it's ready! It's even better if you let it sit for a bit. 1 Cut the chicken into bite sizes and sprinkle some salt, pepper and flour on it. 1 Cut the chicken into bite sizes and sprinkle some salt, pepper and flour on it. 2 Slice the eggplant into about 1 cm round slices and keep in water to remove the harshness. Mince the onion and slice the garlic. 2 Slice the eggplant into about 1 cm round slices and keep in water to remove the harshness. Mince the onion and slice the garlic. 3 Fry the eggplant in a frying pan with oil then remove. Add some more oil to the frying pan and grill the chicken until golden brown then remove from the pan as well. 3 Fry the eggplant in a frying pan with oil then remove. Add some more oil to the frying pan and grill the chicken until golden brown then remove from the pan as well. 4 Add more oil if you need then then fry the garlic. Add the onions once you can start to smell the garlic. 4 Add more oil if you need then then fry the garlic. Add the onions once you can start to smell the garlic. 5 Add the whole canned tomato mashing it and stew till the color changes a little. 5 Add the whole canned tomato mashing it and stew till the color changes a little. 6 Add the ☆ ingredients, eggplant, chicken and white wine and bay leaf if you have and cover it with a lid and stew for 15 minutes. 6 Add the ☆ ingredients, eggplant, chicken and white wine and bay leaf if you have and cover it with a lid and stew for 15 minutes. 7 Take off the lid and stew for another 5 minutes and add some salt, pepper and soy sauce. Adjust the taste as needed then it's ready! It's even better if you let it sit for a bit. 7 Take off the lid and stew for another 5 minutes and add some salt, pepper and soy sauce. Adjust the taste as needed then it's ready! It's even better if you let it sit for a bit. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Scampi Frozen peanut butter banana pie Spritz Cookies Mash Potato Puffs stir fry noodles Chicken Scampi Frozen peanut butter banana pie Spritz Cookies Mash Potato Puffs stir fry noodles Charlotte Made with Cheese Mousse eggnog Sliced Almond & Pear Cake Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids Okara Mochi with Roasted Barley or Kinako Flour Chicken Dal Curry Salmon & Spinach Penne in 10 Minutes Carrot Cake Brown Sugar Karintou (Sweet Deep-Fried Brown Sugar Snacks) Salmon & Chinese Cabbage Milk Soup Charlotte Made with Cheese Mousse eggnog Sliced Almond & Pear Cake Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids Okara Mochi with Roasted Barley or Kinako Flour Chicken Dal Curry Salmon & Spinach Penne in 10 Minutes Carrot Cake Brown Sugar Karintou (Sweet Deep-Fried Brown Sugar Snacks) Salmon & Chinese Cabbage Milk Soup