- Serves: 2-3
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: medium
- 800 g aubergines
- vegetable oil, for deep-frying
- 2 tsp pickled red chilli paste, (see cooks note)
- 1 tsp grated ginger
- 1 tsp crushed garlic
- 2 spring onions, chopped
- 1 tbsp shaoxing rice wine or dry sherry
- 200 ml vegetable or chicken stock
- 1 tsp soy sauce
- 1 tbsp vinegar
- 5 tsp sugar, or to taste
- ½ tsp salt
- 1 tsp chicken bouillon powder, optional
- 3 tsp cornflour
- ½ tsp chilli oil, or to taste
Tips and Suggestions
make pickled red chilli paste by soaking whole fresh chillies in salted water for 1 month. Drain from the liquid and blitz in a food processor with vegetable oil.
1. Remove the skin from the aubergines and cut the flesh into even chunks about 5cm x 1.5cm x 1.5cm.
2. Heat the oil in a large pan or wok and deep-fry the aubergine until soft and golden. Remove with a slotted spoon and drain on absorbent paper. Leave on one side.
3. Drain and discard all but 1 tablespoon of oil from the pan. Add the chilli paste, ginger, garlic and 1 tablespoon of the chopped spring onion - stir-fry for 30 seconds.
4. Pour in the wine and stock, bring to the boil and reduce for 2-3 minutes. Return the aubergine to the sauce.
5. Season with soy sauce, vinegar, sugar, salt and chicken bouillon powder - cook for a couple of minutes. Taste for sweetness - you might like to add an extra spoonful of sugar. The sauce should be sweet and tangy.
6. Dissolve the cornflour in 2 tablespoons of water and add to the sauce. Stir until thickened over a moderate heat. Season with chilli oil.
7. Serve garnished with remaining chopped spring onion.
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