Healthy Microwaved Mapo Chicken

• 1/2 a thigh Chicken thigh meat
• 1 Long thin eggplant
• 10 Shimeji mushrooms
• 1 tbsp Sake
• 1 tsp Soy sauce
• 1 tsp Doubanjiang
• 1 tsp Oyster sauce
• 1 dash Black pepper

1. Cut the eggplant into even pieces, and put into a microwave steaming container or a heatproof dish.
2. Slice the chicken on the diagonal into even pieces, and lay on top of the layer of eggplant slices crosswise.
3. Cut the root ends off the shimeji mushrooms and shred them apart.
4. Layer on top of the chicken.
5. Combine the sake, soy sauce, doubanjiang and oyster sauce and mix well to make the sauce.
6. Pour the sauce evenly over the layered ingredients, and add some black pepper.
7. Cover loosely with plastic wrap or the covering provided and microwave for 4 minutes at 600 W. Take the covering to let out the steam, put it back on, and microwave for another 2 minutes to finish.

thigh meat, thin eggplant, mushrooms, sake, soy sauce, doubanjiang, oyster sauce, black pepper

Taken from cookpad.com/us/recipes/169736-healthy-microwaved-mapo-chicken (may not work)