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
1½ tbsp oyster sauce
1 tbsp light soy sauce
1-1½ tbsp sugar or to taste
¼ tsp pepper
1 tsp chicken stock granules
Chopped spring onion
Skin aubergines and cut into 4-5 cm lengths. Deep-fry mock salted fish until crispy and set aside.
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.
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.
Dish out and sprinkle with deep-fried mock salted fish. Add a sprinkling of chopped red chilli, spring onion and coriander leaves.