• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 350g brinjal
  • 75g chicken, coarsely minced
  • 40g salted fish, diced, soaked and deep-fried until crispy
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 tsp hot bean paste
  • 1-2 tbsp oil
  • A dash of Shao Hsing Hua Tiau wine (optional)
  • Sauce ingredients
  • 1 tsp light soy sauce
  • 1 ½ tbsp Premium oyster sauce
  • 1/4 tsp thick soy sauce
  • 1/4 tsp pepper
  • 1/2 tsp sugar or to taste
  • 1/2 tsp sesame oil
  • 100ml chicken stock / water
  • Garnishing
  • Some coriander leaves and red chilli slices


  1. Cut brinjal into slices of 5 x 1.5cm pieces. Soak in salted water. Drain well and pat dry with kitchen paper towels.
  2. Heat wok with enough oil. Stir-fry brinjal over high heat for 20-30 seconds.
  3. Heat oil and sesame oil in a clay pot. Sauté ginger, garlic and hot bean paste until fragrant. Add in chicken and pre-fried salt fish. Fry for 1-2 minutes.
  4. Return brinjal and sauce ingredient to the clay pot. Bring to a boil, then lower heat and simmer until gravy is slightly thick.
  5. Add a dash of cooking wine before dishing out. Serve with garnishing.
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