Salted Fish & Diced Chicken With Eggplant Hot Pot 鹹魚雞粒茄子煲
Salted Fish & Diced Chicken With Eggplant Hot Pot 鹹魚雞粒茄子煲 | Chinses Restaurant Burnaby Brentwood
- Dice the salted fish for later use, cut the chicken thighs into cubes and marinate with cornstarch for later use, and slice the prince mushroom.
- When the oil is hot in the hot oil pan, cut the eggplants and put them in slightly fried yellow, and set them aside.
- Put in the salted fish and fry it until golden brown, then take it out and set aside, put a tablespoon of oil into the pan, sauté the minced garlic, add oyster sauce and fry until fragrant, then add the eight chicken pieces and saute for about 3 minutes, then add the prince mushroom and stir-fry.
- Fry the eggplant again, season with salt, sugar, and dark soy sauce, add three tablespoons of broth, and let the soup thicken for a while, then return to the pot and stir-fry the salted fish and spring onion for a while to serve.
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