Braised Chicken and Eggplant

Braised Chicken and Eggplant

The apricot wine is added to give a mild sweetness and richness

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)



6 pods

4 Tbsp

1/2 Tbsp


  1. Cut the chicken into bite-size pieces. Coarsely chop up the eggplants into easy to eat chunks. Remove stems from the green beans and cut in half lengthwise.
  2. Heat the vegetable oil in a pot over medium heat, and saute chicken (1). When color changes, add and quickly saute eggplants.
  3. Add 200 ml (6.8 fl. oz.) of water, and when it comes to boil, add in the green beans and apricot wine, and simmer for a short time.
  4. Add the soy sauce, and cover with a drop lid. Cook for 7 - 8 minutes over low to medium heat until most of the cooking liquid is boiled off.

Cooking Basics

Eggplants - random cut

Cut off the stem, and rotate the eggplant as you cut up from one end.


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