Hot Chili Chicken with Ginger

Ingredients for 4 servings:

• 1 large eggplant(s)
• 1 large zucchini
• 1 large onion(s)
• 4 cloves garlic
• 500 g chicken fillet(s)
• 1 tbsp olive oil
• 5 small chili peppers, red/green with seeds
• 2 large chili peppers, pitted
• 1 tbsp ginger, freshly grated
• 1 tbsp tomato paste
• 125 ml cream (15% fat-reduced cooking cream)
• some water
• n. B. Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

cooked with eggplant and zucchini

Wash the eggplant and zucchini, quarter them, and roughly remove the soft parts (seeds). Dice the rest into bite-sized pieces. Cut the chicken fillet into bite-sized pieces and mix in a bowl with the ginger, a little salt, and pepper, and let it sit for a few minutes. Peel the onion and garlic. Deseed the large chilies. Finely chop the onion and garlic, along with the chilies, and briefly sauté them in a pan with the olive oil. Then add the chicken and fry until crispy. Finally, add the eggplant and zucchini cubes to the pan and fry. For a little sauce, mix 1 tablespoon of tomato paste with a little water and the cooking cream, then add it to the pan and season with salt and pepper. This dish can also be prepared in a wok.