How to Prepare Tasty Soft Simmered Ground Chicken Atsuage and Eggplants

Without fail cooking ultimate Soft Simmered Ground Chicken, Atsuage, and Eggplants easy, delicious, practical.

Good Evening every body, at this time you get present recipe Soft Simmered Ground Chicken, Atsuage, and Eggplants with 10 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking Soft Simmered Ground Chicken, Atsuage, and Eggplants.

Ingredients for Soft Simmered Ground Chicken, Atsuage, and Eggplants

1. Needed : Ground chicken.

2. Prepare : thumb Ginger.

3. Prepare : Atsuage.

4. Prepare : Eggplants.

5. Needed : Shishito peppers.

6. Needed : ★Dashi stock.

7. Prepare : each ★Sake, soy sauce, sugar.

8. Needed : pinch ★Red chili pepper (thin round slices).

9. Prepare : Katakuriko slurry.

10. Needed : Sesame oil (or vegetable oil).

If all ingredients Soft Simmered Ground Chicken, Atsuage, and Eggplants it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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