Ingredients

1 eggplant, 250 grams of chicken breast, flour, bread crumbs, fried chicken powder, 1 egg, cooking oil, soy sauce, salt, aged vinegar, clear vinegar, Spicy oil, white sugar, dried chili peppers, garlic, thirteen spices, cooking wine, rice (you can also steam the rice with several grains)

Method

1. First put the rice Or steamed with multigrain rice.

2. Wash the chicken breast, cut into small pieces, dip in a thin layer of flour, add fried chicken powder and stir evenly.

3. Stir the eggs, dip the chicken breasts in the egg liquid, coat with bread crumbs, and let rest for two minutes.

4. Heat the cooking oil, use chopsticks to poke into the oil. If there are small bubbles around, add the chicken and fry until golden brown, then remove from the pan.

5. Wash the eggplant and cut into small pieces, wash and cut the dried pepper into small pieces, and slice the garlic.

6. Heat the oil, add dried chili peppers and garlic slices and sauté until fragrant.

7. Add the eggplant and stir-fry quickly.

8. Add salt, soy sauce, thirteen spices, cooking wine, aged vinegar, clear vinegar, sugar and spicy oil to taste. When stir-frying, press the eggplant carefully to drain out the water.

9. Add a little water, stir-fry until cooked, and serve on a plate with steamed rice and fried chicken pieces.