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
Instructions
- Cut brinjal into slices of 5 x 1.5cm pieces. Soak in salted water. Drain well and pat dry with kitchen paper towels.
- Heat wok with enough oil. Stir-fry brinjal over high heat for 20-30 seconds.
- 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.
- Return brinjal and sauce ingredient to the clay pot. Bring to a boil, then lower heat and simmer until gravy is slightly thick.
- Add a dash of cooking wine before dishing out. Serve with garnishing.
