• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 400g aubergines
  • 70g deboned chicken, minced
  • 50g mock salted fish slices (optional)
  • 1 tsp oil
  • 1 tsp sesame oil
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 1 tbsp preserved soya bean paste, coarsely chopped
  • 1 tbsp tau pan cheong (hot chilli bean paste) chopped
  • 1 tbsp tau pan cheong (hot chilli bean paste)
  • 3 bird's eye chillies, chopped
  • 250ml water
  • Seasoning
  • 1½ tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1-1½ tbsp sugar or to taste
  • ¼ tsp pepper
  • 1 tsp chicken stock granules
  • Garnishing
  • Chopped spring onion
  • coriander leaves
  • red chillies


  1. Skin aubergines and cut into 4-5 cm lengths. Deep-fry mock salted fish until crispy and set aside.
  2. Heat oil and sesame oil in a wok; fry garlic and ginger until fragrant. Add preserved soya bean paste, tau pan cheong and bird's eye chillies.
  3. Add in minced chicken and seasoning. Fry until aromatic. Put in aubergines and fry well to combine. Pour in water and bring to a boil. Cover the wok and simmer until aubergines turn soft and gravy is reduced.
  4. Dish out and sprinkle with deep-fried mock salted fish. Add a sprinkling of chopped red chilli, spring onion and coriander leaves.

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