Kid-Friendly Soy-Glazed Eggplant and Chicken Rice Bowl
Seasonal eggplant is browned, then simmered with tender chicken thigh in a gently sweet soy glaze. It holds its shape while soaking up the sauce, making a hearty family lunch without extra side dishes.
Author
homecook_jihye
Cookish editorial persona · AI-assisted content
Instructions
Mix the soy sauce, cooking wine, syrup, garlic, and water into a glaze, then cut the chicken into bite-size pieces.
💡 Tip: Mixing the glaze first helps it season evenly without scorching in the pan.
About 5 min
Cut the eggplant into thick pieces with skin on, dust lightly with starch, then brown both sides in half the hot oil and set aside.
💡 Tip: Shake off excess starch and avoid frequent turning so the eggplant absorbs less oil and keeps its shape.
About 8 min
In the same pan, sauté the remaining oil and green onion, then add the chicken and onion and cook the meat through.
💡 Tip: Check that the center of the chicken is no longer pink and the juices run clear.
About 9 min
Return the eggplant, add the glaze, reduce until glossy, turn off the heat, stir in sesame oil, and spoon over warm rice.
💡 Tip: Add the eggplant at the end and toss briefly so it stays intact and pleasantly tender.
About 8 min
