Chicken and Eggplant Side Dish
Prep time
Cook time
Total time
Serves: 2
  • 1 chicken breast, with or without skin (about half a pound)
  • 1 eggplant, peeled and cut into long strings
  • 2 cloves garlic, minced
  • 1 stalk green onion, chopped
  • 1-2 small red chili pepper, chopped (optional)
  • For seasoning:
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  1. Slice the chicken breast.
  2. Bring a medium pot of water to boil over high heat, stir in the chicken and turn to low heat, boil for a few minutes with the lid on until cooked through (cut the chicken into thick slices helps save cooking time)
  3. Transfer the cooked chicken into a container, tear into smaller shreds with fork or hands and leave in the refrigerator for about 20 minutes.
  4. While waiting for the chicken to cool down, steam the eggplant for about 7-8 minutes until soft and cooked through, drain water and season with some salt, set aside.
  5. Combine chicken, eggplant, green onion, garlic and red pepper in a container, toss in soy sauce, sesame oil, salt and sugar, mix well and serve.
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Recipe by Spice the Plate at