Soft Simmered Ground Chicken, Atsuage, and Eggplants
Soft Simmered Ground Chicken, Atsuage, and Eggplants

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, soft simmered ground chicken, atsuage, and eggplants. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Soft Simmered Ground Chicken, Atsuage, and Eggplants is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Soft Simmered Ground Chicken, Atsuage, and Eggplants is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook soft simmered ground chicken, atsuage, and eggplants using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Soft Simmered Ground Chicken, Atsuage, and Eggplants:
  1. Make ready 250 grams Ground chicken
  2. Get 1 thumb Ginger
  3. Make ready 1 large Atsuage
  4. Prepare 4 Eggplants
  5. Get 8 Shishito peppers
  6. Make ready 500 ml ★Dashi stock
  7. Take 4 tbsp each ★Sake, soy sauce, sugar
  8. Take 1 small pinch ★Red chili pepper (thin round slices)
  9. Take 1 Katakuriko slurry
  10. Make ready 1 Sesame oil (or vegetable oil)
Instructions to make Soft Simmered Ground Chicken, Atsuage, and Eggplants:
  1. Mince the ginger. Peel 4 strips off alternating sections of the eggplants lengthwise, and cut into 1-2 cm thick round slices. Remove the stems off the shishito peppers, and cut the atsuage into bite-sized pieces.
  2. Heat a large amount of sesame oil in a frying pan, and stir-fry the eggplants over high heat until they become soft and wilted. Add the shishito peppers, and briefly stir-fry, and remove from the pan.
  3. Add more sesame oil into the same pan, and stir-fry the ground chicken and ginger until the chicken becomes crumbly.
  4. Mix in the ★ ingredients and atsuage, and simmer for 6-7 minutes over medium heat.
  5. Thicken the sauce with katakuriko slurry and return the stir-fried eggplants and shishito peppers to the pan. Mix well and you're done.
  6. Serve on a plate and enjoy.

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