Chicken with silky eggplant in black bean sauce
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
An Instant Pot® gives this Chinese chicken and vegetable stew deep, slow-simmered taste in minutes. Its savory umami flavor comes from fermented black beans, a type of soy bean you’ll find in Asian food stores or in the global-foods aisle of large supermarkets. Quick-cooking rice noodles are perfect for soaking up the sauce of this dish; plan on a cup of cooked noodles per person.
Ingredients
Canola oil
2 tsp
Uncooked boneless skinless chicken breast
1½ pound(s), cut into 1-inch chunks
Table salt
¼ tsp, divided
Eggplant
2 medium, Chinese variety (about 1 pound), quartered lengthwise and cut into 2 1/2-inch pieces
Garlic
4 clove(s), thinly sliced
Fresh ginger
2 tsp, minced
Red pepper flakes
¼ tsp
Chicken broth
¾ cup(s)
Fermented black beans
2½ Tbsp
Low sodium soy sauce
2 Tbsp
Rice wine vinegar
1 Tbsp
Cornstarch
1 Tbsp
Sugar
1 tsp
Red bell pepper
1 small, cut into 1-inch lengths
Scallions
5 medium, white and light green parts only, cut into 1-inch lengths
Sesame seeds
1 Tbsp
Instructions
1
Add oil to 6-quart Instant Pot; press Sauté and set cooking time for 15 minutes. When Hot is displayed, add half of chicken; sprinkle with 1/8 tsp salt. Cook, stirring occasionally, until browned and cooked through, about 3 minutes. With slotted spoon, transfer to large bowl. Repeat with remaining chicken and 1/8 tsp salt. Cover chicken to keep warm.
2
Add eggplant to pot and cook, stirring occasionally, until browned, about 3 minutes. Add garlic, ginger, and pepper flakes; cook, stirring constantly, until fragrant, about 1 minute. Add broth and black beans. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
3
Press Pressure Cook and select High Pressure; set cooking time for 5 minutes. When time is up, press Cancel to turn off pot. Move steamrelease valve to Venting position to quickly release pressure. Remove lid.
4
Meanwhile, stir together soy sauce, vinegar, cornstarch, and sugar; set aside.
5
Using slotted spoon, transfer eggplant to chicken in bowl; cover to keep warm.
6
Press Sauté and set cooking time for 15 minutes. Add cornstarch mixture to pot and cook, stirring constantly, until mixture bubbles and thickens, about 2 minutes. Add bell pepper and scallions and cook 1 minute longer. Pour sauce over chicken and eggplant and sprinkle with sesame seeds.
7
Serving size: 1 1/2 cups
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