Stir-Fried Brinjal with Minced Chicken in Claypot
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)
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
Some coriander leaves and red chilli slices
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.