Ching-He Huang's fish fragrant chicken and aubergine

Name: Ching-He Huang's fish fragrant chicken and aubergine
Cuisine: Asian, Chinese
Ingredients: 200g boneless chicken thighs, sliced into 1cm strips; pinch of sea salt flakes; pinch of ground white pepper; 1 teaspoon cornflour; 2 tablespoons rapeseed oil; 200g aubergine, sliced into batons; 2 garlic cloves, crushed and finely chopped; 2.5cm piece of fresh root ginger, peeled and grated; 1 medium red chilli, deseeded and finely chopped; 1 tablespoon chilli bean sauce; 1 tablespoon Shaohsing rice wine or dry sherry; 1 spring onion, finely sliced, to garnish For the sauce: 100ml cold vegetable stock; 1 tablespoon low-sodium light soy sauce; 1 tablespoon Chinkiang black; rice or balsamic vinegar; 1 tablespoon cornflour

Instructions

"This recipe is an adaptation of one of my favourite Sichuan dishes. It does not contain any fish but is called ‘Fish fragrant’, or ‘Yu Siang’, because it uses a good savoury stock. You can also use tofu, minced pork or shiitake mushrooms and serve it with steamed jasmine rice. It’s delish and packs a punch!" - Ching-He Huang

Updated at: Thu, 21 Nov 2024 15:05:54 GMT