When you cook Eggplant with other ingredients, sometimes you need to cook Eggplant separately. ‘Scrumptious Pork & Eggplant’ is an example. For this ‘Scrumptious Chicken & Eggplant’, you can cook Eggplant and Chicken together in the steam-frying method. What is that? It’s simple. Cover the pan with a lid and trap the steam, so that Eggplant will be cooked meltingly soft.


3 to 4 Servings


300 to 400g Chicken Thigh Fillets
Salt & White Pepper
1 medium Eggplant *about 300g
1 tablespoon Oil
1/2 tablespoon Potato Starch OR Corn Starch *mixed with 1/2 tablespoon Water

1 clove Garlic *grated
1 tablespoon Sugar *alter the amount to suit your taste
2 tablespoons Soy Sauce
1 tablespoon Mirin
1 tablespoon Rice Vinegar
Chilli Flakes *I added 1/4 teaspoon

  1. Cut Chicken Thigh Fillets into chunky bite-size pieces. Season with Salt & White Pepper.
  2. Cut Eggplant into bite-size pieces, place in a bowl, cover with water, and set aside.
  3. Combine all the Sauce ingredients in a small bowl. Alter the amount of Sugar to suit your taste. You may wish to add extra.
  4. Heat Oil in a frying pan over medium high heat, cook Chicken pieces until nicely browned. Drain Eggplant and add to the pan, stir to mix, cover with a lid, reduce heat to medium, and cook for a few minutes.
  5. Remove the lid and toss and stir, cover with the lid again, and cook for a few minutes. Repeat this until Eggplant is soft. It won’t take very long.
  6. Add the Sauce and stir to combine. Mix Potato Starch (OR Corn Starch) with Water, drizzle it over, and stir until the sauce is completely thick. Serve immediately.