How to Cook the Delicious Home-Style Three Fresh Ingredients with Chicken Sauce
Q: Can I substitute another vegetable for eggplant in this recipe?
A: Yes, you can substitute with similar vegetables like zucchini or bell peppers.
Q: What if I don’t have the specific brand of chicken sauce mentioned in the recipe?
A: You can use any brand of chicken sauce or chicken stock as an alternative.
Q: Is it necessary to marinate the eggplant with salt?
A: Marinating eggplant with salt helps to draw out moisture, reducing bitterness and improving texture, but you can skip this step if short on time.
Home-Style Three Fresh Ingredients with Chicken Sauce Recipe
Notes
Ingredients:
1 large potato
1 eggplant
1 green bell pepper
1 green onion
2 cloves of garlic
Appropriate amount of chicken sauce (e.g., Tai Tai Le brand)
1 tablespoon oyster sauce
½ tablespoon sugar
A dash of dark soy sauce
Appropriate amount of cornstarch
1 tablespoon salt
A pinch of chicken seasoning (e.g., Tai Tai Le brand)
Instructions:
Peel and wash the potato, cut it into chunks, and mix with cornstarch.
Wash and dice the eggplant, mix with 1 tablespoon of salt, and marinate for 10 minutes.
Boil the potato chunks in water for 1 minute, then drain.
Wash and cut the green bell pepper into chunks.
Finely chop the garlic and green onion.
In a bowl, mix the chicken sauce, oyster sauce, sugar, dark soy sauce, cornstarch, and a pinch of chicken seasoning with some water to prepare the sauce.
Drain the marinated eggplant.
Fry the potatoes in oil until golden and crispy, then set aside.
Stir-fry the eggplant until soft and slightly charred, then set aside.
Sauté the green onion, garlic, and green bell pepper until slightly cooked.
Add the fried potatoes and eggplant back to the pan and mix well.
Pour in the prepared sauce and stir-fry until everything is evenly coated and flavorful.