Steamed Eggplant with Minced Chicken in Rice Vinegar
Transform your dinner table with the bold, savory flavors of Steamed Eggplant with Minced Chicken in Rice Vinegar—a perfect harmony of tender, steamed Chinese eggplant and juicy, seasoned ground chicken, all coated in a tangy, umami-packed sauce. This recipe showcases the natural sweetness of eggplant, steamed to perfection, and pairs it with garlic, ginger, and scallions for an aromatic base. A splash of rice vinegar adds a bright, slightly tart note, while soy sauce and sesame oil provide depth and richness. Quick to make in just 35 minutes, this dish is not only healthy but also versatile, perfect as a light main course or an elegant side to steamed rice. For a touch of heat, optional red chili flakes can elevate the flavor, making this a standout option for lovers of Asian-inspired cuisine.
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Recipe Information
Ingredients
- 3 medium Chinese eggplants
- 250 grams Ground chicken
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 3 cloves Garlic
- 1 teaspoon Ginger
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Scallions
- 1 tablespoon Vegetable oil
- 1 teaspoon Sugar
- 0.5 teaspoon Red chili flakes (optional)
Instructions
Wash and trim the eggplants. Slice them into 3-inch long strips, about 1/2-inch thick for even steaming.
Set up a steamer and bring water to a boil. Arrange the eggplant slices on a heatproof plate that fits into the steamer. Steam for 8-10 minutes until the eggplants are soft and tender. Remove and set aside.
While the eggplants are steaming, finely mince the garlic and ginger. Slice the scallions, separating the green and white parts.
In a small bowl, mix the rice vinegar, soy sauce, water, sugar, and cornstarch until well combined. Set aside.
Heat the vegetable oil in a pan over medium heat. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 1 minute until fragrant.
Add the ground chicken to the pan. Use a spatula to break it into small pieces as it cooks. Stir-fry for 5-7 minutes until fully cooked and lightly browned.
Pour the prepared sauce into the pan with the cooked chicken. Stir well and cook for another 2-3 minutes until the sauce thickens slightly and coats the chicken.
Drizzle in the sesame oil and add the optional red chili flakes if using. Stir to combine.
Place the steamed eggplants on a serving plate. Spoon the minced chicken mixture over the top, ensuring each piece of eggplant is coated with the sauce.
Garnish with the green parts of the scallions and serve immediately with steamed rice or on its own as a light main course or side dish.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 25.6 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2893 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
