Crispy chicken with braised aubergine

1. 1

   To make the crispy chicken, lightly pound the thighs until they are evenly flat and place in a bowl.

2. 2

   Blend the rice wine, soy sauces, 3 spring onions and ginger until smooth. Pour into the bowl with the chicken. Stir in the honey, five-spice, peppercorns, black pepper, and salt. Leave to marinate for 45 minutes. Remove the chicken from the bowl and reserve the marinade.

3. 3

   Put the oil into a non-stick wok over a high heat until hot. Add the chicken thighs and cook on both sides side until dark, crispy and cooked through. This should take about 10 minutes.

4. 4

   To make the braised aubergine, heat a wok or large frying pan over high heat until hot. Add the oil and when slightly smoking, add the garlic, ginger and spring onions and stir-fry for 30 seconds. Add the aubergines and continue to stir-fry for 1 minute. Add the soy sauce, bean sauces, caster sugar, vinegar, peppercorns and stock. Turn the heat down and cook uncovered for 10-15 minutes until the aubergine is tender, stirring occasionally. Bring to the boil until the liquid has been reduced and has thickened slightly. Place aon a serving plate, scatter over the spring onions and keep warm.

5. 5

   Place a wok over a medium heat, add the reserved chicken marinade, sesame oil, spring onions and sugar, bring to the boil. Slice the chicken at an angle and arrange on a platter. Pour over the marinade and serve the dishes with the rice, if using.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.