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
Instructions
- 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.
