Braised Chicken Thigh with Eggplant in Soy Sauce
Tender Chicken Thigh and Eggplant Braised in Soy Sauce – A Foolproof Recipe That’s Gaining Popularity Overseas!
With its generous amount of savory sauce, this dish is perfect for serving over rice as a donburi! It also makes a fantastic appetizer with drinks or a hearty side dish for your meals! The eggplant turns out incredibly delicious! It’s a delightful sweet and savory flavor profile. Feel free to add a pinch of chili powder to suit your preference!
Main Ingredients
- 450g boneless, skinless chicken thighs (trim excess fat and cut into bite-sized pieces)
- 1/4 large onion (approx. 100g, finely chopped)
- 2 small eggplants (approx. 150g, cut into bite-sized pieces)
- 1 green bell pepper (approx. 30g, cut into bite-sized pieces)
Chicken Marinade
- 2 shakes black pepper
- 1 tsp minced garlic (5ml)
- 1/4 tsp grated ginger (1.25ml)
- 1 Tbsp cooking wine (e.g., mirin) (15ml)
- 2 Tbsp cornstarch (30ml)
- 1/5 tsp salt (1ml)
Braising Sauce
- 2 Tbsp soy sauce (30ml)
- 2 Tbsp mirin (or cooking wine) (30ml)
- 2 Tbsp sugar (30ml)
- 1 Tbsp sake (or cooking wine) (15ml)
- 1 Tbsp oyster sauce (15ml)
- 2 shakes black pepper
- 2 Tbsp cooking oil for sautéing (30ml)
- A pinch of toasted sesame seeds for garnish
- 2 shakes black pepper
- 1 tsp minced garlic (5ml)
- 1/4 tsp grated ginger (1.25ml)
- 1 Tbsp cooking wine (e.g., mirin) (15ml)
- 2 Tbsp cornstarch (30ml)
- 1/5 tsp salt (1ml)
Braising Sauce
- 2 Tbsp soy sauce (30ml)
- 2 Tbsp mirin (or cooking wine) (30ml)
- 2 Tbsp sugar (30ml)
- 1 Tbsp sake (or cooking wine) (15ml)
- 1 Tbsp oyster sauce (15ml)
- 2 shakes black pepper
- 2 Tbsp cooking oil for sautéing (30ml)
- A pinch of toasted sesame seeds for garnish
Cooking Instructions
Step 1
First, trim any excess fat from the chicken thighs and cut them into bite-sized pieces. In a bowl, combine the chicken pieces with the finely chopped onion and all the chicken marinade ingredients: black pepper, minced garlic, grated ginger, cooking wine, cornstarch, and salt. Massage the mixture gently for about 30 seconds until well combined. Let the chicken marinate in the refrigerator for 30 minutes. This step ensures the chicken becomes tender and absorbs the flavors beautifully.
Step 2
Next, cut the eggplants into bite-sized pieces, similar in size to the chicken. Place the cut eggplant into a plastic bag and sprinkle about 1/5 teaspoon (approximately 3 pinches) of salt over them. Gently toss to coat, then let them sit for about 15 minutes to lightly salt them. After salting, firmly squeeze out as much moisture as possible from the eggplant using your hands. This process helps the eggplant maintain its shape during cooking and prevents it from becoming too watery, resulting in a better texture and flavor absorption.
Step 3
While the eggplant is salting, prepare the braising sauce. In a small bowl, combine all the braising sauce ingredients: soy sauce, mirin, sugar, sake, oyster sauce, and black pepper. Stir well until the sugar is dissolved. Set aside. Also, take this time to cut the green bell pepper into bite-sized pieces, ready for cooking.
Step 4
Heat 2 tablespoons (30ml) of cooking oil in a preheated pan over medium-high heat. Add the marinated chicken thighs and sauté for about 2 minutes until the surface starts to brown. Then, flip the chicken pieces and continue to cook for another 3 minutes, ensuring they are cooked through. Add the cut eggplant and green bell pepper to the pan and stir-fry with the chicken for about 1 minute. Pour in the prepared braising sauce and let it simmer for approximately 1 minute, allowing the sauce to thicken slightly and coat the ingredients. Once the sauce has reached a nice, glossy consistency, turn off the heat. Finally, sprinkle with toasted sesame seeds for garnish.
Step 5
Your delicious Braised Chicken Thigh with Eggplant in Soy Sauce is now ready! Enjoy it served over a hot bowl of rice for a satisfying meal, or as a flavorful accompaniment to your favorite beverages.
