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Ingredients
The main
- Chicken fillet 300 g
- Eggplant 300 grams
- Bulgarian pepper 150 grams (1 pc.)
- 1 carrot
- Soy sauce 1 tbsp
For refueling:
- Garlic 1 tooth.
- Lemon juice 1 tbsp. l
- Sugar 1 tsp
- Salt (to taste) to taste
- Sesame -1 tsp taste
- Vegetable oil 3 tbsp. l
- Parsley 10 grams.
- Main Ingredients: Eggplant, Chicken
- Serving 3 servings
- World Cuisine
Inventory:
bowl, knife, board, pan,
Cooking:
So, chop the eggplant into strips, salt to taste and set aside. Rub the carrots on a grater for Korean carrots. Cut the bell pepper into strips.
Cut the chicken into thin slices, send to a preheated pan with sunflower oil, and fry for 10 minutes. Salt to taste.
Then add eggplant to the meat and cook for 5 minutes. We send the carrots and pepper to the pan and fry for another 5 minutes. Remove from heat and let cool slightly.
In the meantime, we are preparing a salad dressing. We chop finely the parsley, send it to the container, squeeze the garlic through the press, pour in the lemon juice, vegetable oil, soy sauce, add sesame, sugar, salt. We mix everything well, the dressing is ready. We fill it, mix the salad and serve it to the table!
