Chicken : Spicy Stir Fry Chicken with Eggplant : How to Stir Fry : Chinese Food : CHOPCHOP Recipe Video

Directions GETTING READY 1. Using a sharp knife, cut the chicken into bite size pieces, season with salt and pepper and mix well.

MAKING 2. In a saucepan, place together jasmine rice and 1 1/3 cup water.

Cover the pan and bring it to boil.

Once the rice starts to boil, stir it, reduce the heat cover and simmer for 10 minutes.

Take the pan off the heat and allow the rice to rest for 10 minutes.

In a very hot wok over high heat, add sesame oil, add in the chicken and toss well for 2 minutes.

Add in the mirin stir for 1 minute, add in onion, garlic and chilli and stir well for 3 minutes.

FINALIZING 8. Once the chicken is ¾ cooked drop in the sliced eggplant and add in Hyang Shin Sauce, stir to mix for 2 minutes.

Add in cilantro, green onion and sesame seeds reserving some for garnish, and toss to mix.

SERVING 10. Serve on bed warm jasmine rice and garnish with reserved green onion, cilantro, black sesame seeds and sesame oil.