Scenter Steamed Eggplant (Aubergine) With Chicken.

• spinach
• 2 boneless skinless chicken breasts, diced
• 12 teaspoon red pepper
• 2 teaspoons brown sugar
• 2 tablespoons soy sauce
• 14 teaspoon black pepper
• 14 cup cooking sherry
• 14 teaspoon red pepper
• 1 bay leaf
• 14 teaspoon black pepper
• 1 large eggplant
• green onion
• paprika

1. Marinate chicken and marinade ingredients together.
2. It can be marinated for an hour or overnight.
3. Fill scenter spice bowl with scenter spices.
4. Fill water to high water line.
5. Place chicken and marinade mixture in rice bowl and cook for 15-20 minutes.
6. I like my eggplant a little firm but if you like yours softer cook the meat a little less time.
7. There should be a total cooking time of 25-30 mimutes.
8. While the chicken mixture is cooking.
9. Slice eggplant and sprinkle with paprika.
10. Tear the green onion pieces lengthwise.
11. Remove rice bowl from steamer.
12. Layer eggplant with green onion pieces.
13. Top layers of eggplant with chicken mixture.
14. Cook for another 10-15 minutes.
15. Serve on a bed of spinach.

spinach, chicken breasts, red pepper, brown sugar, soy sauce, black pepper, cooking sherry, red pepper, bay leaf, black pepper, eggplant, green onion, paprika

Taken from www.food.com/recipe/scenter-steamed-eggplant-aubergine-with-chicken-217699 (may not work)