Stir Fried Chicken, Aubergine

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Chicken thighs		2
Okra		10-12
Baby aubergines (eggplant)		2
Onion		1/2
Mushrooms		4
Soy sauce		1 tsp
Sesame oil		1 tsp
Salt & pepper		a pinch each
Cornflour		1 tsp
Vegetable oil		3 tbsp
Chinese chilli bean sauce (Tobanjan)		1 tbsp
Miso		1 tbsp
Sugar		1 tbsp
Soy sauce		2 tsp
Chicken stock		200ml
Cornflour in a bit of water		as required
Sesame oil		1 tsp

Method

Prep

8min

Cook

12min

The baby aubergines are a perfect size and easy to use, but you need to fry them first because the skins and aubergines themselves are a bit hard.

Cut the chicken into bitesized pieces and marinate in the soy sauce, sesame oil, salt & pepper and cornflour. Lightly score the aubergine skin and cut each into 6 equal pieces.

Fry the aubergines in 2 tbsp vegetable oil for 2 minutes then remove to a plate.

Add the remaining 1 tbsp oil to the pan and heat. Add the chilli bean sauce, miso, sugar and soy sauce and fry for 30 seconds, then add the chicken and fry.

Cook the chicken through, then add all the vegetables including the aubergines from Step 3 and stir fry on high heat.

When vegetables have softened, pour in the chicken stock and cook on high heat, reducing the sauce. Add the cornflour in water to thicken the sauce.

Adjust for seasoning then drizzle with sesame oil. Job done!

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