Recipe/Directions for Pan-Fried Eggplant and Chicken in Mild Broth

Photo: Pan-Fried Eggplant and Chicken in Mild Broth

A low-sodium and less-oil recipe full of deliciousness.

Cooking time: 20 minutes

Calories: 363kcal

Sodium: 0.6g

Nutrition facts are for one serving.
Nutritional values calculated based on 3 servings.

Ingredients(Servings: 2to3)

chicken thigh: 1

light (cake) flour: 1 Tbsp

eggplants: 2

okra: 4

vegetable oil: 3 Tbsp

(A)

Kikkoman Less Salt Soy Sauce: 3 Tbsp

ginger(minced): 1 knob

water: 3 Tbsp

Directions

Remove excess fat from the chicken and divide into 8 equal portions. Cover the chicken pieces with the flour. Trim off eggplant stems and divide into 4 equal parts lengthwise, trim off okra stems.
Arrange the chicken skin-side down in a fry pan, add in the eggplant, sprinkle on the oil to cover all ingredients. Turn the heat to medium and cook for 6 to 7 minutes until browned to golden then flip the ingredients over. Cook for an additional 5 to 6 minutes until all sides are golden brown, then remove. Place the okra in the same fry pan and cook, then serve together on a dish with the chicken and eggplants.
Lightly wipe away remaining oil, then pour (A) into the fry pan, simmer for 1 to 2 minutes and then pour over (2).

Checkpoints

Finely chopped/minced ginger

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.