Braised Chicken and Eggplant Stew
This classic Zhejiang braised chicken and eggplant soup features chicken pieces braised with eggplant, offering a unique texture and perfectly savory, well-balanced flavor.
Ingredients
Bone-in chicken (washed and cut into small pieces)
250 g
Eggplant (peeled and cut into irregular chunks)
150 g
Clear broth
500 g
Soy sauce
to taste
Shaoxing wine
to taste
Minced scallion and ginger
to taste
Salt
to taste
Vinegar
to taste
Oil
to taste
Instructions
1
Step 1
Wash the chicken and cut it into small pieces. Peel the eggplant and cut it into irregular chunks; set aside.
2
Step 2
Heat a wok over the flame and add oil until it reaches about 60% hot. Add the minced scallion and ginger and stir-fry until fragrant, then add the chicken pieces and cook through. Pour in the soy sauce and Shaoxing wine, stir briefly, then add the clear broth and bring to a boil. Add the eggplant, reduce to low heat, and simmer until the chicken and eggplant are tender and falling apart. Season with salt, sprinkle with vinegar, and serve.
