- Chicken Breast - 800 Grams
- Eggplants - 900 Grams
- Soy sauce - 100 milliliters
- Caw vinegar - 50 milliliters
- Qab Zib - 3 Art. diav
- Qhuav ginger - 0.5 teaspoons
- Noob hnav - 1 teaspoon
- Hmoov - 2 teaspoons (Yeej koj xav tau cov pob kws hmoov nplej, yog tsis yog, koj tuaj yeem ua hom nplej.)
- Qij - 1 Hniav
- Red hot kua txob - 1 Daim (ntawm qhov ntxeev ntawm rab riam)
Noj tag nrho cov khoom xyaw uas peb xav tau. Eggplants yog txiav rau hauv qhov cub, thiab lub mis yog strips, kom qhov dav ntawm ib lub tawb ntev li 1 tsuab. Tshem lub frying lauj kaub, ntxiv butter thiab fwj ntawm qhov hluav taws kub ceev, thiaj li hais tias nqaij qaib yog zoo kib. Tso lub nqaij qaib rau ntawm ib lub phaj, peb pov eggplants nyob rau hauv lub lauj kaub. Rau lawv, ntxiv Ginger, qej thiab 60 ml ntawm dej, coj mus rau ib tug boil. Txo cov cua kub mus rau nruab nrab, npog lub lauj kaub tais diav nrog lub hau thiab kib rau 20 feeb, nplawm. Nws yog ib qho tseem ceeb tias tag nrho cov kua nws thiaj li evaporates. Peb noj ib tug nyias muaj nyias zaub mov thiab sib tov nws: soy sauce, vinegar, sesame, hmoov, kua txob thiab qab zib. Tom ntej no mus rau lub eggplant, ntxiv nqaij qaib thiab sau nws nrog npaj tov. Nqa mus rau ib lub boil, ces txo tshav kub thiab kib kom txog thaum cov ntses thickens.
Kev Pabcuam: 4-6