4 cups of chicken broth
1/2 cup soy sauce (120g)
2 tablespoons grated ginger (22g)
5 cups sliced eggplant (600g), cut into 5x2cm pieces and 1cm thick slices
1 1/2 cups chicken broth (36g)
2 tablespoons soy sauce (10g)
1/2 tablespoon grated ginger (2g)
salt to taste
2 cups cooked, shredded chicken breast (300g)
1 1/2 tablespoons cornstarch (11g)
1 1/2 cups water
4 cups of chicken broth
1/2 cup soy sauce (120g)
2 tablespoons grated ginger (22g)
5 cups sliced eggplant (600g), cut into 5x2cm pieces and 1cm thick slices
1 1/2 cups chicken broth (36g)
2 tablespoons soy sauce (10g)
1/2 tablespoon grated ginger (2g)
salt to taste
2 cups cooked, shredded chicken breast (300g)
1 1/2 tablespoons cornstarch (11g)
1 1/2 cups water
In a pan, combine the 4 cups of chicken broth with soy sauce, grated ginger, and salt
Bring to a boil
Let it simmer for 15 minutes or until the eggplant is cooked but still slightly crunchy
In a separate pan, mix together 1 1/2 cups of chicken broth, soy sauce, and grated ginger
Bring to a boil
Add the chicken and let it heat through
Mix cornstarch with water and add to the chicken mixture
Stir until thickened
Drain the eggplant and place it in a serving dish
Cover with the chicken and sauce
Serve 6 portions.
